Sanjeok

Ttangdureup-sanjeok (spikenard and beef skewers)
Type	Jeok
Place of origin	Korea
Associated cuisine	Korean cuisine
Media: Sanjeok

Sanjeok (Korean: 산적; Hanja: 散炙) is a type of jeok (skewered food) in Korean cuisine. It is usually made by placing seasoned slices of beef with vegetables on a skewer and grilling them.^[1] All the ingredients are sliced into 5–6 cm (2.0–2.4 in) long pieces.^[2] Unlike other jeok dishes, sanjeok is not dredged with flour or egg-washed before being grilled.^[3] Sanjeok may be used in jesa (ancestral rites) or eaten as banchan (a side dish).^[4]

Teok-sanjeok is grilled with beef and white rice cake seasoned with seasoning. ^[5]

Varieties

Sanjeok ingredients may vary, with beef as a staple.^[4]

• Dureup-sanjeok (angelica-tree shoot skewers)
• Eo-sanjeok (fish skewers) – often made with brown croaker
• Gogi-sanjeok (beef skewers)
• Honghap-sanjeok (mussel skewers)
• Ojingeo-sanjeok (squid skewers)
• Pa-sanjeok (scallion skewers)
• Songi-sanjeok (pine mushroom skewers)
• Sora-sanjeok (conch skewers)
• Tteok-sanjeok (rice cake skewers)

Jang-sanjeok and seop-sanjeok are not skewered dishes.^[6][7]

• Jang-sanjeok – made by grilling beef patties and simmering them in soy sauce
• Seop-sanjeok – made by grilling patties made with beef and tofu

Gallery

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  Seop-sanjeok (beef patty skewers)
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  Songi-sanjeok (pine mushroom skewers)
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  Pa-sanjeok (scallion and beef skewers)