_2.png) Ttangdureup-sanjeok (spikenard and beef skewers) | |
| 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 (Korean: 산적; Hanja: 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 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.[3] Sanjeok may be used in jesa (ancestral rites) or eaten as banchan (a side dish).[4]
Teok-sanjeok is grilled with beef and white rice cake seasoned with seasoning. [5]
- ^ "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. Archived from the original on February 14, 2021. Retrieved 22 July 2017.
- ^ "Sanjeok" 산적. Doopedia (in Korean). Doosan Corporation. Retrieved 22 July 2017.
- ^ "산적(散炙)". Encyclopedia of Korean Culture. Retrieved 2021-04-17.