• Proceedings of the Korea Society of Costume Conference
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• 2001.04a
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• pp.20-20
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• 2001

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.382-393
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• 2018

This study investigated Balgis (the record of the court)in the Joseon Dynasty pertaining to table settings for Sangsik (the meals for the dead). Sangsik are the records of daily meals for kings and key figures. In this study,14 pieces of Sangsikbalgi from 1890 to 1920, including two pieces from an unspecified period, were investigated to determine the composition and types of daily meals in the court. Meals consisted of a minimum of 10 dishes to a maximum 21 dishes, which basically included rice and soup. 'Jochi' was the term to refer to jjigae (stew) in the court. In Sangsikbalgi Bokgi, Gamjang, Jochi, Jjim, Suk, and Cho were all considered Jochi, which were recorded before Jeok or Jeon, where the side dishes were listed after rice and soup. This corresponded with the record of the royal tables in Wonhaeng-Ulmyo-Jeongri-Uigwe (圓行乙卯整理儀軌), in which Jochi included Jabjangjeon, Bokgi, Jabjang, and Cho. Whitebait and fruit, which are used as ingredients for Tang (soup) and Jeon, showed seasonal characteristics however, no other observed dishes showed seasonal variability. Additionally, beef and internal organs of animals were frequently used,regardless of seasons. When dishes in Sangsik were classified into basic dishes and additional cheop dishes (side dishes) based on Siuijeonseo (are recipe book of unknown authorship written in the late Joseon Dynasty), from five to nine Cheop dishes were set on the table, with seven being most common. Further comprehensive study needs to be conducted through undisclosed documents and private collections. Moreover, additional study of Judarye (anestral rites during the day for the royal) and cooking methods that were not investigated in detail in this study are needed.

• Journal of the Korea Fashion and Costume Design Association
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• v.11 no.1
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• pp.1-16
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• 2009

Ip-yeong or gat-keun decorate heuk-rip, supplementing its simplicity. When the wind blew, a dynamic beauty was created, especially if the gat-keun was made with long straps of jade or silk. Basically, ip-yeong was a practical chin strap to hold the gat tight on the head. Commoners made ip-yeong by folding cotton cloth or fine gauze. However, as available materials became diversified, people used cloth, jade, agate, amber, coral, gold medallion, rock crystal and bamboo as well, juk-yeong, which was made with bamboo, became popular especially when Heungsun Daewon-gun, the father of King Kojong, decreed that people wear simple clothes. Most records concerning ip-yeong in Chosun-wangjo-shillok, the authentic record of the Joseon Dynasty, are related to forbidding a sumptuous life. The book also suggests that ip-yeong was bestowed by the king or was offered to foreign diplomats as gifts. Ip-yeong doesn't seem to be a unique system for Korea. Based on portraits or paintings where ip-yeong can be found, it seems to have been widely used during the Yuan dynasty and the Goryeo dynasty. The system disappeared in China as the Ming Dynasty was established, but it remained in use in the Korean Goryeo dynasty and through the Joseon. Literature suggests that the same materials were used for ip-yeong from the beginning of Joseon to the end of the dynasty. Guyeongja refers to a ring that connects an ipja to a chin strap. Guyeongja made with silver, bronze and jade still remain. In gungjungbalgi, the royal court inventory book, records of imogarye can be found (1882), where ten pairs of pure gold strap rings and ten pairs of gold-plated ones were used for a royal wedding.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.21-37
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• 1989

This paper studied what kind of foods were served how often in the table of the Royal family birthday parties by analyzing 18 sets of the Royal family birthday party menu with respect to the rank of Royal family for each season respectively among all the kinds of food menu of Chosun Dynasty. From this sudy a good representation of primary Royal King's birthday menu could be drown. The menu of the King was most in variety. And the King was served in the range of 46 to 74 kinds of food and its number of dishes varied 28 to 40, and the other royal family were served in the range of 19 to 44 kinds of foods and its number of dishes varied 15 to 26. The menu included variable dishes such as Yoomilkwa (fried cookies 油蜜果) 7, Gangjung 17 (fried rice cookies 姜?) 17, Dasik (mold cookies 茶食) 8, Suksilkwa (cooked fruits 熟實果) 1, Jungkwa (compoted fruit 正果) 1, Byung (rice cakes 餠) 25, Umchung (punch 飮淸) 4, Sengka (fresh fruits 生果) 21, Jusik (main meal 主食) 4, Chanpum (side dishes 饌品) 27, Jomipum (sauce, honey, mustard 調味品 ) 3.