It is usually made by placing seasoned slices of beef with vegetables on a skewer and grilling them.

[1] All the ingredients are sliced into 5–6 cm (2.0–2.4 in) long pieces.

[2] Unlike other jeok dishes, sanjeok is not dredged with flour or egg-washed before being grilled.

[3] Sanjeok may be used in jesa (ancestral rites) or eaten as banchan (a side dish).

[5] Sanjeok ingredients may vary, with beef as a staple.