Sanjeok
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_2.png) Ttangdureup-sanjeok (spikenard and beef skewers) | |
| Type | Jeok |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Korean name | |
| Hangul | 산적 |
| Hanja | 散炙 |
| RR | sanjeok |
| MR | sanjŏk |
| IPA | [san.dʑʌk̚] |
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]
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
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