Sanjeok is a Korean traditional cuisine made by grilling sliced beef and vegetables with seasonings, or frying it on a griddle. Almost all jeok is dredged with flour before frying, but sanjeok is the exception. In Bang In-yong's Cooking Method (hangul:요리제법), the word jeok on its own indicates sanjeok.
According to its ingredients, sanjoek divided into beef sanjoek, green onion sanjoek, tteok

Tteok

Tteok is a class of Korean rice cakes made with glutinous rice flour , by steaming. Normal rice flour can be used for some kinds of tteok. There are hundreds of different kinds of tteok eaten year round...

(rice cake) sanjeok, dureub (edible shoots of a fatsia

Fatsia

Fatsia is a small genus of three species of evergreen shrubs native to southern Japan and Taiwan. They have stout, sparsely branched stems bearing spirally-arranged, large leathery, palmately lobed leaves 20-50 cm in width, on a petiole up to 50 cm long, and small creamy-white flowers in...

) sanjeok, matsutake

Matsutake

Matsutake is the common name for a highly sought after mycorrhizal mushroom that grows in Asia, Europe, and North America...

sanjeok, jap sanjeok (including various ingredients), sasul sanjeok, and so on.

Varieties

• Seop sanjeok (hangul: 섭산적) : grilled minced meat with seasonings, round and flat shape
• Jang sanjeok (hangul: 장산적) : boiling down sliced beef (sliced in a domino shape) with soy sauce