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]
Ttangdureup-sanjeok (spikenard and beef skewers)
| |
| Type | Jeok |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Korean name | |
| Hangul | 산적 |
|---|---|
| Hanja | 散炙 |
| Revised Romanization | sanjeok |
| McCune–Reischauer | sanjŏk |
| IPA | [san.dʑʌk̚] |
Teok-sanjeok is grilled with beef and white rice cake seasoned with seasoning. [5]
Sanjeok ingredients may vary, with beef as a staple.[4]
Jang-sanjeok and seop-sanjeok are not skewered dishes.[6][7]
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