Jeok (in Hangul: 적, in Hanja: 炙) is a Korean meat dish served with skewers.[1] Jeok is typically made with a large variety of meats, vegetables and mushrooms and is usually served on special occasions such as birthdays (hwangap) and wedding ceremonies. Jeok comes in multiple varieties, including sanjeok and nureumjijeok.


Jeok is from Maekjeok (貊炙). It is discussed in the book In Search of the Supernatural (搜神記) written during the Jin dynasty of China. In a letter Maek(貊) refers to the Yemaek people. According to the book, jeok is prepared from meats that are marinated in advance, then put on skewers.

According to another record ≪釋名≫, Maekjeok is a large pig that is barbecued, from which pieces of meat are sliced off by each individual participating in the meal.

Maekjeok is thought to be the precursor to modern day Bulgogi.[2] Outside of the nobility, ordinary people also enjoyed jeok and similar grilled dishes without skewers, such as bulgogi and galbi.


Depending on the ingredients, the exact names become Sanjeok (in Hangul:산적), Nureumjeok(누름적), along other variations. The three main categories of jeok are fish, vegetable and meat.

Vegetables served with jeok include spring onions, carrots, broad bell flowers and most notably, mushrooms. These are foods that are widely found available in the local areas where the cuisine first became popular.[3] As jeok consists of several ingredients, from vegetables to meat, the dish has a high nutritional balance and unlike many Korean dishes, does not include rice.

See also


  1. An Illustrated Guide to Korean Culture - 233 traditional key words. Seoul: Hakgojae Publishing Co. 2002. p. 59. ISBN 9788985846981.
  2. (English) Bulgogi or Neobiani (broiled beef), triptokorea. Accessdate: June 8, 2010.
  3. Making Sanjeok


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