Jeok

Jeok is a delectable Korean meat dish often reserved for special occasions such as birthdays and weddings. This versatile dish is crafted from a combination of meats, vegetables, and mushrooms, and is available in various styles, including sanjeok and nureum-jeok.

The history of jeok can be traced back to an ancient dish called Maekjeok, which is mentioned in early Chinese texts. Maekjeok was a delicacy enjoyed by nobles and the wealthy. In Korea, Maekjeok is considered a precursor to today's beloved Bulgogi.

Jeok is primarily classified into three main varieties: fish, vegetable, and meat, each featuring distinct ingredients and preparation methods. Common vegetables in jeok include spring onions, carrots, and mushrooms, making it a well-rounded and nutritious dish. Unlike many other Korean dishes, jeok typically does not include rice.

Whether enjoyed by nobility or everyday individuals, jeok stands as a testament to the rich culinary traditions of Korean cuisine.