Sanjeok
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. All the ingredients are sliced into 5–6 cm (2.0–2.4 in) 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.