> Korean Food Culture > 4 Ceremonial Occasions
and Food > Jerye
Difference exists among regions and families of Korea in
arranging food on altar table, like the old saying of 'Each
formality in each house.' Arranging food on table at sacrificial
ritual is called Jin-Seol of food. Towards ancestral tablet,
right side is east and left side is west. Fruits displayed
lowest is named '5th line,' followed by 4th, 3rd and 2nd
line to upwards. The first line is displayed with rice and
presented to altar
All the offerings used at sacrificial
ritual are called 'Je-Su' or 'Je-Chan.' The offerings may
be varied according to region or family, however, they have
common principle that food shall be prepared with sincerity
and cleanness. Food material, to the extent possible, shall
be cooked wholly (not in shreds) and simply. Garnishings
should not be luxurious.
heaped up in bowls and served by number of ancestral tablets.
in bowl covered with lid. Also served by number of tablets.
Boiled noodles scooped up and put into bowl, sometimes
with fried egg yolks on them.
Means goulash boiled with no seasonings such as powdered
Normally goulash made of 7 elements was served to dead kings,
while to noble men 5 elements and to ordinary people 3 elements.
roasted meat and fish are provided for ancestors, along with
salt as dipping sauce.
Dishes of stewed meat and fish are prepared. Food
material added with flour and egg will be fried with oil.
Means various fresh fruits and fruit-shaped biscuits made
of grains and honey. Chestnuts shelled and trimmed
well are also included. Kinds and quantity of fruit
presented to altar can be varied, however, once Confucius
had advised to exclude peach from sacrificial rite.
of fish and meat. Codfish, cuttlefish and dried pollack
are normally included in cooked fish, whereas beef is mainly
used as meat.
Means steamed rice cakes with various garnishings.
Mashed red-bean was abstained from using at ritual for the
Means various vegetables. Normally 3, 5 and 7 kinds
of vegetable are used at ritual. Vegetables are displayed
in separate dishes according to color.
Means 'Water Kimchi' cooked without red pepper powder.
Pure soy sauce served in cup.
Soy sauce mixed with vinegar.
Pickled fish presented to altar.
Sweet drink made from fermented rice offered at altar.
Means rice wine or sake used at ritual.
If wine is unavailable, clean water is used instead, which
is dubbed Hyeon-Ju.
Two bowls of water with a few grains of boiled rice in
them are served for ceremony.