Sanjeok
Sanjeok is a type of jeok in Korean cuisine. It is usually made by placing seasoned slices of beef with vegetables on a skewer and grilling or pan-frying 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 or pan-fried. Sanjeok may be used in jesa or eaten as banchan.Varieties
Sanjeok ingredients may vary, with beef as a staple.
- Dureup-sanjeok
- Eo-sanjeok – often made with brown croaker
- Gogi-sanjeok
- Honghap-sanjeok
- Ojingeo-sanjeok
- Pa-sanjeok
- Songi-sanjeok
- Sora-sanjeok
- Tteok-sanjeok
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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