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Jeok (in Hangul: 적, in Hanja: 炙) is a Korean meat dish served with skewers. 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. ==Origin== 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 people of the Buyeo Kingdom, or related kingdoms. 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. Early Koreans were nomadic, and did not emphasize agriculture. Starting as a barbecue dish, it was transformed into a smaller dish using skewers with other ingredients, notably diverse vegetables . On special occasions, Koreans served jeok to Chinese nobility. Eventually, like Neobiani, the dish became part of court cuisine.〔 (Bulgogi or Neobiani (broiled beef) ), ''triptokorea''. Accessdate: June 8, 2010.〕 Outside of the nobility, ordinary people also enjoyed jeok and similar grilled dishes without skewers, such as bulgogi and galbi. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Jeok」の詳細全文を読む スポンサード リンク
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