Sanjeok

Sanjeok is a delightful dish in Korean cuisine that brings together seasoned slices of beef and vegetables on skewers, which are then grilled or pan-fried to perfection. The ingredients are typically cut into bite-sized pieces, around 5-6 cm long. Unlike other similar dishes, Sanjeok skips the flour or egg coating before cooking, distinguishing it from its counterparts. This dish is versatile and can be served during traditional jesa ceremonies or enjoyed as a side dish, known as banchan.

There are many tasty variations of Sanjeok, with beef being a popular choice. Here are a few examples:

- Dureup-sanjeok: Skewers made with angelica-tree shoots.

- Eo-sanjeok: Fish skewers.

- Gogi-sanjeok: Classic 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.

Additionally, there are variations that aren't skewered:

- Jang-sanjeok: Features grilled beef patties simmered in soy sauce.

- Seop-sanjeok: Made with grilled patties combining beef and tofu.

These varieties make Sanjeok a versatile and flavorful option for any meal or special occasion.