Sanjeok
Appearance
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] |
Sanjeok (산적; 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 or pan-frying 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 or pan-fried.[3] Sanjeok may be used in jesa (ancestral rites) or eaten as banchan (a side dish).[4]
Varieties
Sanjeok ingredients may vary, with beef as a staple.[4]
- 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 and seop-sanjeok are not skewered dishes.[5][6]
- 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
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Seop-sanjeok (beef patty skewers)
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Songi-sanjeok (pine mushroom skewers)
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Pa-sanjeok (scallion and beef skewers)
See also
References
- ^ "Sanjeok" 산적. Korean-English Learners' Dictionary. National Institute of Korean Language. Retrieved 22 July 2017.
- ^ 서, 혜경. "Sanjeok" 산적. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 22 July 2017.
- ^ "Jeok" 적. Britannica Online (in Korean). Encyclopædia Britannica, Inc. Retrieved 22 July 2017.
- ^ a b "Sanjeok" 산적. Doopedia (in Korean). Doosan Corporation. Retrieved 22 July 2017.
- ^ "Jang-sanjeok" 장산적. Doopedia (in Korean). Doosan Corporation. Retrieved 22 July 2017.
- ^ "Seop-sanjeok" 섭산적. Doopedia (in Korean). Doosan Corporation. Retrieved 22 July 2017.