Sanjeok

Sanjeok

Ttangdureup-sanjeok (spikenard and beef skewers)
Type Jeok
Place of origin Korea
Associated national cuisine Korean cuisine
Cookbook: Sanjeok  Media: Sanjeok
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 skewering seasoned slices of beef with vegetables, 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 rite) or eaten as banchan (side dish).[4]

Varieties

Sanjeok ingredients may vary, with beef as staple.[4]

Jang-sanjeok and seop-sanjeok are not skewered dishes.[5][6]

See also

References

  1. "Sanjeok" 산적. Korean-English Learners' Dictionary. National Institute of Korean Language. Retrieved 22 July 2017.
  2. 서, 혜경. "Sanjeok" 산적. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 22 July 2017.
  3. "Jeok" . Britannica Online (in Korean). Encyclopædia Britannica, Inc. Retrieved 22 July 2017.
  4. 1 2 "Sanjeok" 산적. Doopedia (in Korean). Doosan Corporation. Retrieved 22 July 2017.
  5. "Jang-sanjeok" 장산적. Doopedia (in Korean). Doosan Corporation. Retrieved 22 July 2017.
  6. "Seop-sanjeok" 섭산적. Doopedia (in Korean). Doosan Corporation. Retrieved 22 July 2017.
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