Jeok
Korean skewered meat dish
Jeok (적) is a traditional Korean dish consisting of skewered and grilled meat. It is a type of gui, which refers to grilled dishes in Korean cuisine. Jeok is often served as a main dish or as part of a larger meal, such as a Korean barbecue.
Preparation[edit | edit source]
Jeok is typically made by skewering pieces of meat, such as beef, pork, or chicken, along with vegetables like onions, peppers, and mushrooms. The skewers are then marinated in a mixture of soy sauce, garlic, sesame oil, and other seasonings before being grilled over an open flame or on a grill pan.
The marinade is crucial in imparting flavor to the meat and often includes ingredients such as ginger, sugar, and rice wine. The skewers are turned frequently during grilling to ensure even cooking and to develop a charred, smoky flavor.
Varieties[edit | edit source]
There are several varieties of jeok, each with its own unique ingredients and preparation methods:
- Sanjeok (산적): This variety includes skewered meat and vegetables, often served during traditional Korean holidays such as Chuseok and Seollal.
- Gochujang-jeok (고추장적): This version uses a spicy marinade made with gochujang, a Korean red chili paste, giving the dish a distinctive heat and depth of flavor.
- Jijim-nureum-jeok (지짐누름적): A type of jeok where the skewers are pressed flat and grilled, resulting in a unique texture and appearance.
Cultural Significance[edit | edit source]
Jeok has a long history in Korean cuisine and is often associated with traditional celebrations and rituals. It is a common offering in Korean ancestral rites known as jesa (제사), where it is presented as part of a ceremonial meal to honor ancestors.
In modern times, jeok is enjoyed as a popular dish at gatherings and barbecues, appreciated for its flavorful and versatile nature. It is also a staple in Korean street food, where it is sold by vendors and enjoyed as a quick and satisfying snack.
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