Sanjeok

Sanjeok () 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 or pan-frying them. All the ingredients are sliced into long pieces. Unlike other "jeok" dishes, "sanjeok" is not dredged with flour or egg-washed before being grilled or pan-fried. "Sanjeok" may be used in "jesa" (ancestral rites) or eaten as "banchan" (a side dish).
Preparation.
Gogi-sanjeok is baked by cutting the tender meat into 1cm thick and 5~6cm long, seasoned with various spices, and stitched on a skewer on the back of the liver.
When making Songi-sanjeok, peel pine mushrooms and wash them thoroughly and cut them into appropriate sizes. Cut the beef into the same size as the pine mushroom and measure it in the sauce. These two are skewered and baked in a grill. Use a marinade without garlic, and bake it lightly to the extent that it will only cook the outside because the scent disappears if you bake it for a long time.
Tteok-sanjeok is grilled with beef and white rice cake seasoned with seasoning. 
Varieties.
"Sanjeok" ingredients may vary, with beef as a staple.
"Jang-sanjeok" and "seop-sanjeok" are not skewered dishes.