• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.5
• /
• pp.739-751
• /
• 2015

This study investigated the table settings used in Bul-chun-wi sacrificial rituals in Sangju, Gyeongpook Province. This study took place from May 2014 to April 2015 and incorporated field research and literature review. The subjects of the study were Sojae jongga (family head), Wolgan jongga, Ubook jongga and Ipjae jongga. There were four rows in the table setting of the Wolgan, whereas there were five rows in the other jonggas. In row 5, there were fruits, seeds and confections. In row 4, there were vegetables. In row 3, there was tang (stew); in row 2, juk (steamed meats or fishes) and pyun (rice cake); and in row 1, meh (boiled rice), geng (soup) and myun (noodles). The common food setting was arranged in the order of meh, geng, myun, ganjang (Korean soy sauce), poh (dried meat/fish), chimchae (water kimchi), dates, chestnuts, pears, persimmons, walnuts, bracken, bellflowers, croaker, pyun, and ssam (rice wrapped in lettuce leaves). Ubook jongga had the most number of stews at seven. Sojae and Ipjae jongga each had five stews, and Wolgan jongga had three. The smaller Wolgan jongga had gehjuk (boiled chicken), uhjuk (steamed fish) and yookjuk (boiled meat) arranged in a neat pile on one dish used for rituals, whereas Ubook jongga had gehjuk, uhjuk and yookjuk arranged separately. Sojae and Ipjae jongga had gehjuk arranged separately while yookjuk and uhjuk were arranged as dojuk (gehjuk, uhjuk, yookjuk). The uhjuk was arranged separately. In Wolgan jongga, po was arranged on the right while in the other jonggas, it was arranged to the left. For raw meat Ubook jongga, raw mackerel; Ipjae jongga, raw croaker, and Sojae jongga Yukhoe (beef tartare) were set. However, pork, chicken and croaker were cooked. Other ritual food were used in seasoning and boiling. In the geng Wolgan and Ipjae jongga used miyeokguk (seawood soup), whereas Sojae and Ubook jongga used tangguk (meat soup with vegetables). For the ritual food, most jongga ordered yoogwa, yakgwa and bonpyun as one part, rice cakes (steamed rice cake, glutinous rice cake, jeungpyun, gyungdan), and jehju (alcohol). The other ritual food was prepared on the day by jongga.

• Journal of the Architectural Institute of Korea Planning & Design
• /
• v.34 no.1
• /
• pp.53-62
• /
• 2018

Bulcheonwi is determined by various ways. The first is certified by the state. Kings granted posthumous names to figures such as meritorious retainers, figures whose mortuary tablets were put into Jongmyo Shrine, and venerated figures with erudition and virtue whose mortuary tablets were put into Munmyo (Korean primary Confucian shrine The purpose of this study is to understand the spatial perception of Main head families (大宗家) and Sub head families (小宗家) have been divided for several centuries. This study was conducted under the assumption that it was possible to understand the mutual influence and relationship between perception and space by examining how methods for ritual ceremonies held in Main head families were conducted in different spaces of Sub head families or the process of ritual ceremonies changed with space. Bulcheonwi rites was performed by each family's own concepts of spaces such as Jeongchim or Cheongsa For actual ritual space, An-chae, Sarang-Chae and Byeoldang was utilized. This shows that one family's conception and utilization of each space was correspondent also different family s had their own idea of utilizing different spaces. In addition depends on the family in this study, there was differences on positon of Sa-dang upon the regions or time of construction. This can be concluded as familes had their own accommodations depends on building's space layout and traditons rather than following traditional Rites book's the rules of decorum.

• Journal of the Korean Society of Food Culture
• /
• v.11 no.4
• /
• pp.439-454
• /
• 1996

The present study investigated Bul-Chun-Wi Sacrificial Ritual (sacrificial service which has been handed down from generation to generation to worship the family ancestors in the period of $1400{\sim}1800$) and foods for the sacrificial service among fourteen head families in Andong area. The findings are as follows; 1. In Bul-Chun-Wi Sacrificial Rituals, family shrine has been maintained in good shape, and the table, dishes, and foods used in the rituals have not been changed so much until these days. 2. While vegetable soup is widely used as soup, one family uses the seaweed soup, the other soup mixed with meat, fish, and vegetable. Specially soybean-powdered soup, which is the distinguishable food in Andong area, has been used. 3. As a basic Ddock, mainly Si-Ru-Ddock(a steamed rice cake), piled up to 13-15 stacks, is used. Additional 7-9 kinds of Ddock are placed on top of the basic Ddock. 4. For grilled-meat food(Geuck), eight families use the raw meat, and one family uses the half-cooked meat. Recently, five families have used the cooked meat. Mostly used ones are meat-Geuck, fish-Geuck, chicken-Geuck, and the Geuck are not served one by one. Instead the Geuck are stacked in one dish designed for Geuck in order of meats from poultry, animal, fish, and shell. As the sub-dishes for rice, raw and cooked Geuck are used. 5. The number of stew (Tang) are 3 to 6 and 5 stews is the most popular. Commonly used stews are meat stew, fish stew, chicken stew, vegetable stew, blood stew, and organs stew. For the vegetable stew, buckwheat gel can be used. 6. As the fruit, chinese date, pear, nut and dried persimmons are the basic ones. The even number of 6 or 8 colorful fruits are used, while the odd number of 7 or 9 colorful fruits are used in three head families. 7. As Sik-Hae which is a drink and made from fermented rice, rice Sik-Hae or fish Sik-Hae has been necessarily used. 8. As raw meat dish, the liver of cow or meat is used. As a wrapping materials, the reticulum of a ruminant, green seaweed or thinly fried egg can be used.

• Journal of the East Asian Society of Dietary Life
• /
• v.6 no.3
• /
• pp.365-379
• /
• 1996

본 연구에서는 우리나라 영남 지방에 소재하는 네 가정을 표집하여 각 가정에서 행 하여지고 있는 유교적 차례와 제사에 차려지는 제물을 실증적으로 연구, 고찰하였으며, 또 이들을 문헌적으로 비교 검토하여 그 변천의 모습을 고찰하고저 하였다. 영남지방의 북부인 안동 하회마을과 영남의 중부지방이라고 볼 수 있는 양동 마을의 불천위제사에서 보이는 제 물조리에서의 공통점은 炙을 완전히 익히지 않고 진설하여 性으로서의 기원을 그대로 지키 고 있다는 사실이며 차이점은 바다가 가까운 양동마을에서는 하회마을보다 어물의 사용이 (대게와 생문어 등) 월등히 많다는 사실과 산골에 위치한 하회마을의 경우는 그 대신 닭을 생으로 한 마리 왼으로 쓰고 엽적에 또 한 마리를 사용하여 어물이 적은 데 비하여 닭을 더 많이 사용하고 있었다. 이러한 것은 의례가 매우 엄격한 제례에서도 지역적 특성이 많이 작 용하고 있다는 것을 나타낸다고 하겠다. 또한 진설에 있어서도 한 곳은 양위진설이고 다른 곳은 단설로 같은 불천위이지만 이러한 차이를 나타낸다고 하겠다. 또한 진설에 잇어서도 한 곳은 양위진설이고 다른 곳은 단설로 같은 불천위이지만 이러한 차이를 나타내고 있어, 이것에 있어서도 한 곳은 양위진설이고 다른 곳은 단설로 같은 물천위이지만 이러한 차이를 나타내고 있어 이것은 진설배열과 함께 가가체로 지켜져 내려 오는 것이라 하겠다. 양가 모 두 기제사 때보다 차려지는 제물의 종류가 다양하고 양도 많았다. 떡, 煎, 자반, 炙 및 나물 과 과일 등이 차려졌다. 여전히 제물을 조리할 때 사용되는 양념은 매우 제한되고 있으며, 또한 이용할 수 있는 채소의 종류는 가정마다 다양하게 다르게 제한되고 있다는 것이 특징 적이다. 사용되는 식품의 종류는 전통적으로 답습해오고 있음에 비추어, 과일은 매우 최근에 수입된 외래종의 것도 모든 가정에서 이용되고 있었다. 그러나 전체적으로 볼 때 유교식 제 사의례는 시대에 따라 거의 변화됨이 없이 지켜져 내려 오고 있었다.

• Korean journal of food and cookery science
• /
• v.24 no.6
• /
• pp.801-810
• /
• 2008

The principal objective of this study was to assess Korea's traditional ritual food culture, and to compare two types of ancestral rites the Hyang-Sa and Bool-cheon-wi rites which were held in the Daegu and Andong regions of Korea. In this study, we describe the performance of the Bool-cheon-wi rites held by two head families located near the Andong area namely, the head family of Seoae Ryu Seong-Ryong(1542-1607)(Seoae) who was well-respected for his writings and personality, and the head family of Dangye Ha Wee-Ji(1412-1456)(Dangye) who was well-known and famous as one of the members of the Sa-ryuk-sin. This research was conducted via diredt engagement in these memorial services and several interviews with the families. The results were summarized as follows; Foods used in the Hyang-sa rites including Mae(bap), Kook, Jaban(Jogee), Po(dried fish), Juck, boiled and seasoned vegetables, fruits, confections, and liquor. Jobap and Ssalbap were used as Mae at SD(Seo Dalsung), and PMPH(Pahoi Myogul Habin Park) used Jo, Hyunmy, Pi and Susu in the raw. The dishes on the table were arranged as follows. A wine cup was placed in the first row, Po(a dried pollack), and jujube and nuts in the second row, Ryukpo(slices of dried beef), Sangeogogi were set at the third row, and Soegogi, pork, Mu, and Minary were placed in the fourth row, and the head of the pig was placed in the center of the table at SD. A wine cup, Soegogi, and pork were positioned in the first row, Mu, Minary, Pi and Susu were placed in the second row, and Jogee, Jo, and Hyunmy were placed in the third row at PMPH. The sacrificial foods offered for Bool-cheon-wi rites were as follows; Mae(bap) Kook noodle Jogee Tang(stew) Po Juck Tucks boiled, seasoned and salted vegetables Jeon fruit confectioneries liquor(chungju). The head family of Seoae Yu Seong-Ryong utilized 5 types of Tang(meat stew, fish stew, chicken stew, vegetable stew, seafood stew), whereas the head family of Dangye Ha Wee-Ji utilized 3 kinds of Tang(meat stew, fish stew, vegetable stew). As a basic Tuck, Shi-roo-tuck(a steamed rice cake), piled up to 25 layers, was primarily utilized. In particular, Jung-Gae(Seoae's favorite food) was placed on the table. For grilled-meat food(Juck), Yu's family used raw meat and Ha's family the half-cooked meat. The main types of Jucks used were meat-Juck, fish-Juck, chicken-Juck, and these were not served one by one. Hyang-sa and Bool-cheon-wi rites have an the educational function, in that they allow for the carrying out of filial duties by a heartfelt performance of performing the ceremony, by taking great care from the pre-rite preparations to the post-rite period. In addition, these rites have various meanings, as events that strengthen the ties of blood relations of ancestors and themselves, and to promote and harmonize family friendships, they may also have religious meaning in the culture, as prayers are offered that all the family's descendants may be blessed, live long and enjoy abundance whlie respecting their ancestors. As for the role of Hyang-sa and Bool-cheon-wi rites in today's nuclear family society, it can be said that these rites remain especially important as a method to strengthen community consciousness by fostering an understanding of the meaning of existence itself, and thus inspiring the roots of consciousness.

• Journal of the Korean Society of Food Culture
• /
• v.27 no.6
• /
• pp.598-606
• /
• 2012

The aim of this study was to comparatively analyze the differences in Jinseol (ritual table-setting) and Jesu (ritual food) from the cultural perspective of ancestral ritual formalities regarding Bulcheonwijerye of Admiral Yi Sun-Sin, which is being held in Asan-hyeonchungsa shrine, Tongyeong-changnyangmyo and Namhae-chungyeolsa. The results are summarized as follows. A total of 32 types of Jemul (ritual food) in 6 rows in Asan-hyeonchungsa shrine, a total of 30 types of jemul in 6 rows in Tongyeong-changnyangmyo, and a total of 12 types of jemul in 2 rows in Namhae-chungyeolsa were prepared for the ritual table. In the Asan-hyeonchungsa shrine and Tongyeong-changnyangmyo, cooked foods have been used for jesu, whereas raw, uncooked foods have been used for jesu in Namhae-chungyeolsa. In the Asan-hyeonchungsa shrine, Gaeng (Kook) for liquid soup of Tang (stew) and Tang (5-tang) for the solid ingredient of stew have been prepared for a ritual table. In Tongyeong-changnyangmyo, fish Kook for Gaeng and So-tang (tofu stew) for Tang have been prepared for the ritual table. In Asan-hyeonchungsa shrine, Yukjeok (beef slices broiled on a skewer), Gyejeok (chicken jeok) and Eojeok (fish jeok) have been stacked together as Dojeok on a ritual table whereas in Tongyeong-changnyangmyo, Yukjeok, Sojeok and Eojeok have been placed on the ritual table as Pyunjeok (one by one). In Namhae- chungyeolsa, raw pork meat has been placed on the ritual table. As Po (a dried meat or fish), dried fish and dried seafood have been used in Tongyeong-changnyangmyo, whereas raw beef meat has been used in Namhae-chungyeolsa. Although Namul (cooked vegetables) and Mulkimchi (watery plain kimchi) are placed on ritual table for Asan-hyeonchungsa shrine, only Namul and Saengchae (raw vegetables) is used in Tongyeong-changnyangmyo and Namhae-chungyeolsa, respectively. Bulcheonwijerye for the same person, Admiral Yi Sun-Sin, has different characteristics according to the shrines. Accordingly, there is a need to preserve and succeed bulcheonwijerye of Admiral Yi because it is a traditional culture in ancestral rituals.