Sanjeok (Korean: 산적; Hanja: 散炙) 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 them. All the ingredients are sliced into 5–6 cm (2.0–2.4 in) long pieces. Unlike other jeok dishes, sanjeok is not dredged with flour or egg-washed before being grilled. Sanjeok may be used in jesa (ancestral rites) or eaten as banchan (a side dish).

Teok-sanjeok is grilled with beef and white rice cake seasoned with seasoning.

Sanjeok ingredients may vary, with beef as a staple.

Jang-sanjeok and seop-sanjeok are not skewered dishes.