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Table Manners






Honrye Food


Wedding ceremony is a social procedure by which a couple's union is publicly certified.  By sharing party food, participants join approval of the marriage.



Chorye table


This is also called 'Gyo-Bae table' or 'Dae-Rye table.'  On the table shall be laid, in prearranged order, a pair of candlestick with blue and red candles, a pair of base with pine tree and bamboo, two bowls of white rice, fruits, rice cakes, and two chickens wrapped in cloth of blue and red color. 
In the old days, blue color signified bride and red color signified bridegroom. 

Pine tree and bamboo symbolize keeping of chastity, while chestnut and jujube fruits mean longevity and bearing many sons, all of which are indispensable to table display.
It has long been customary to perform wedding ceremony at main floored room or courtyard of bride's house.



Pyebaek food


Originally, Pyebaek (Pye-Baek) was a formality implemented for bride's parents only.
A folding screen was set up at main floored room, and groom's parents sat (father at east and mother at west) before food table to receive bride's bow.

Normally at this formality, jujube fruits and chestnut are given to groom's father while jerked beef given to mother. 

Region-wise, in Gyeongsang province jujube and chicken are mainly used, whereas jujube and pheasant are often used in Jeolla province.

Jujube and chestnut involve the meaning that「I will lead a married life diligently and carefully」, while jerked beef means「I will serve you sincerely and consistently」.

As for jujube fruits, only flawless and thick ones were selected and cleansed in water.  Then, sprinkle wine on surface of each fruit and insert pine nuts on both sides.  Next, pass the fruits through crimson thread to form a line, which are then heaped up on dish. 
As for Pyebaek chicken, one cooked in a steamer is dried, and then will be decorated with red pepper or egg.  As for slice meat, seasoned beef minced and shaped into oval type (Pyun-Po) and beef cut into thin slices, seasoned with sesame oil and dried on wicker tray (Yuk-Po) were used.  Each eight slices of Pyun-Po and Yuk-Po are bound into a package, wrapped with color paper, covered with oil paper and then wrapped again in a large cloth. 
'Gu-Jeol-Pan' is a side dish to take with wine for groom's father, which consists of dried ginseng, shrimp, pattern-pressed candy, dried slices of seasoned fish, dried persimmons, slice octopus, confectionery, ear shell, etc.  Beob-Ju is normally selected as wine for groom's father. 



Ibaji food


When wedding ceremony is finished, the couple visit groom's house bringing some food prepared by bride's mother as present, which is called I-Ba-Ji food.  Groom's house also gave a table of food to bride, so that she can taste them and reflect in cooking.  This tradition of food exchange has been continued long to become a custom. 

Ibaji food shows cooking skill and domestic habits of the family.  It mainly includes flavored glutinous rice, meat, rice cakes, fruits and various side dishes.  Its kind and cooking method are different a bit in each family.
In Gyeongsang province various rice cakes (white one, colored one covered with bean flour, one with flower patterns imprinted), fruits, pan-fried food, slices of boiled meat, beef, ribs, pork hock, dried fish and liquor are normally included in Ibaji food, while in Jeju province, pork, chicken, egg, bean curd, rice and liquor are generally included.