''Sanjeok'' () is a type of ''

jeok ''Jeok'' () is a Korean meat dish served with skewers. Jeok is typically made with a large variety of meats, vegetables and mushrooms and is usually served on special occasions such as birthdays (hwangap) and wedding ceremonies. Jeok comes in mul ...

'' (

skewer A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting ...

ed 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 Jesa (, ) is a ceremony commonly practiced in the East Asian cultural sphere. Jesa functions as a memorial to the ancestors of the participants. Jesa are usually held on the anniversary of the ancestor's death. The majority of Catholics, Bud ...

'' (ancestral rites) or eaten as ''

banchan ''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish o ...

'' (a side dish).

Preparation

Gogi-sanjeok is baked by cutting the tender meat into 1cm thick and 5~6cm long, seasoned with various spices, and stitched on a skewer on the back of the liver. When making Songi-sanjeok, peel pine mushrooms and wash them thoroughly and cut them into appropriate sizes. Cut the beef into the same size as the pine mushroom and measure it in the sauce. These two are skewered and baked in a grill. Use a marinade without garlic, and bake it lightly to the extent that it will only cook the outside because the scent disappears if you bake it for a long time. Tteok-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 The Mi-iuy croaker (''Miichthys miiuy''), or brown croaker, is a species marine ray-finned fish belonging to the family Sciaenidae, the drums and croakers. This demersal fish is found in the northwestern Pacific Ocean from western Japan to the Eas ...

* ''Gogi-sanjeok'' (beef skewers) * ''Honghap-sanjeok'' ( mussel skewers) * ''Ojingeo-sanjeok'' (squid skewers) * ''Pa-sanjeok'' (scallion skewers) * ''Songi-sanjeok'' (

pine mushroom ''Tricholoma magnivelare'' is a gilled mushroom found East of the Rocky Mountains in North America growing in coniferous woodland. These ectomycorrhizal fungi are typically edible species that exist in a symbiotic relationship with various spe ...

skewers) * ''Sora-sanjeok'' ( conch skewers) * ''Tteok-sanjeok'' (

rice cake A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly preval ...

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

Seop sanjeok(섭산적).jpg, ''Seop-sanjeok'' (beef patty skewers) Korean cuisine-Songi sanjeok-Pine mushrooms and beef brochette-01.jpg, ''Songi-sanjeok'' (

skewers) Pa-sanjeok.png, ''Pa-sanjeok'' (scallion and beef skewers)

References

Korean beef dishes Grilled skewers {{Korea-cuisine-stub

Preparation

Varieties

Gallery

See also

References