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 5-6 cm 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. Jang-sanjeok and seop-sanjeok are not skewered dishes.
 * 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 – made by grilling beef patties and simmering them in soy sauce
 * Seop-sanjeok – made by grilling patties made with beef and tofu