Sanjeok

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

Gallery

See also

• Gui
• Jeon

References