Sanjeok () 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. All the ingredients are sliced into long pieces. Unlike other jeok dishes, sanjeok is not dredged with flour or egg-washed before being grilled. Sanjeok may be used in jesa (ancestral rites) or eaten as banchan (a side dish).
Teok-sanjeok is grilled with beef and white rice cake seasoned with seasoning.
Varieties Sanjeok ingredients may vary, with beef as a staple. 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. 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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See also Gui Jeon
References