<How to set up the ancestral table>
How to set up the ancestral table as Sacrificial food is called jesu (祭需), and ancestral rites vary by region and family. It explains how to set the ancestral table with the ancestral rite food prepared by many.
The place where the soul of the dead rests, or the photo or fat of the deceased is called a divine place. For sacrifices, there are things that need to be prepared for each position, and there are things that are not. The ancestral rites may serve only one ancestor, but there are also cases where two or more ancestors are served at once. Comparing it to a general table setting, there are things that each individual needs to prepare, and there are things that are not.
Rice, soup, and sungnyung are prepared according to the number of ranks. Tteokguk or songpyeon replaces them on holidays. Place the rice in a bowl and cover with a lid. For soup, beef radish soup is often used and the cover is covered. For sungnyung, dissolve a few grains of rice in cold or hot water.
Alcohol (Jeju), vinegar (chojeop), soy sauce (cheongjang), rice cake (pyeon), stew (soup), pancake (jeon), grilled meat (red), po (fish po, beef jerky, etc.), There are Sikhye (hye), namul (sukchae), kimchi (chimchae), snacks and fruits (fruit).
The ritual table is usually set in five rows. For the ancestral rites, the side where the deity is located is regarded as the north. Therefore, the side where Jeju is located is south, and when viewed from Jeju, the right side is east and the left side is west. Normally, the table is set in 5 rows, but if you look at the side with the sacred place in the 1st row, the 1st row is served with rice, soup, e
tc., the 2nd row is the main dish of the ancestral rite, such as grilled meat and pancakes, and the 3rd row is the next one. In the fourth row, side dishes such as vegetables, kimchi, and pho are served, and in the fifth row, desserts such as fruits and snacks are served.
<time of sacrifice>
Gijesa was traditionally held at the first dawn (just after midnight) of the day ancestors died. However, today, there is a problem that it is difficult for family members to attend, so it is usually held in the evening of the anniversary. In the case of charye, it is common to spend it in the morning of a holiday.
<Order of ancestral rites>
The person who is the owner of the ancestral rite is called the jeju (祭主), and the person who helps the jeju is called the butler. During the ancestral rites, alcohol is served three times, each called ‘Choheon’, ‘Aheon’, and ‘Jongheon’. The following video shows a procedure called ‘Choheon’. After the video, alternative rituals are listed.
1. Gangsin: Jeju burns incense. When the butler pours alcohol into the cup, Jeju pours it into the woolen bowl three times and bows twice. When worshiping the ancestral spirit, the following novelty is performed first, followed by strong new spirits.
2. Novelty: Everyone bows twice.
3. Choheon: The butler gives Jeju a glass and pours a drink. Jeju turns the cup over the incense burner three times and gives it to the butler. The butler serves the drink and places the chopsticks on the food. Jeju bows twice.
4. Congratulatory message: Jeju reads the congratulatory message without everyone kneeling. When you’re done reading, everyone bows twice.
5. Aheon: This is the second drink, and it is done by the wife or the deceased and the person next to Jeju. The procedure is the same as the first constitution.
6. Jongheon: This is the third drink, and it is done by people close to the deceased, such as the children of Jeju. The procedure is the same as Aheon, but the alcohol is poured in 7 parts so that the cup can be made.
7. Yushik: The jeju kneels in front of the ancestral table, and the butler adds a drink to the remaining wine. Jeju’s wife opens the rice lid and inserts a spoon. Place the chopsticks on the seam allowance with the handle facing to the left. This is called sapsijeongjeo (揷匙定箸). Jeju bows twice and the wife bows four times.
8. Hapmun: Go outside the door and wait for a while. If it is unavoidable, everyone gets down on their knees and waits for a while.
9. Serve: Serve soup and serve sungnyung. Roll the rice into the sungnyung three times and place the spoon on the sungnyung bowl. Get on your knees for a while and wait.
10. Sasin: Take the spoon of Sungnyung and close the rice bowl. Everyone bows twice. Burn fat and congratulations. The god is enshrined in the shrine.
11. Cheolsang: bite the ancestral food. Do it in turn from the back.
12. Eumbok: Divide and eat.
<How to hold a ancestral rite>
Each family has a different way of holding the ancestral rites, so much so that the ancestral rites are called Gagarye. Some houses prepare food for the ancestral rite in advance and proceed with the procedure, while others prepare cold food in advance and serve hot food (such as soup, meat, fish, soup, rice cake, etc.) later. At the time of opening the rice lid, there are cases in which the alcohol is fully loaded and opened, or while the alcohol is added. Women may bow four times, but they may bow twice as men do, and there are also families where women do not attend the ancestral rites at all.
Besides that, there are many other ways. Therefore, if you are unsure of how to perform the ancestral rites, it is best to ask the elders of the household. In this article, we introduce an alternative method of ancestral rites, and if it is different from the usual way of living at home, we recommend following the method of the house.
<Ceremonial food>
① Jetme (飯 (half)): Put white rice in a small bowl.
② Gaeng(羹) or Metang(飯湯(Ban-tang)): Add beef, radish, and kelp, boil it clearly, season it with cheongjang (traditional soy sauce (soy sauce)), and put it in a ganggi or tanggi.
③ Samtang (三湯): To make Samtang, boil beef and radish for meat soup, chicken for bone soup, and dried pollack, kelp, and tofu for fish soup, and put them in a bowl.
④ Samjeok (三炙): Beef or pork is cut into thick and large pieces, seasoned, skewered and grilled; Whole mullet, jogi, sea bream, etc. are salted and then grilled. When putting the three enemies together in a frame, put fish at the bottom, flesh at the top, and bong at the top. This is to place fish living in the sea at the bottom, animals that walk on land on four legs in the middle, and at the top, instead of birds, animals that fly in the sky, chickens with wings are placed. They also roast pheasants instead of chickens. In other words, it is meant to represent the principle of the universe, the sky, the earth, and the sea, and it means to prepare all the delicacies. The red frame is a rectangle about 24 cm wide and 15 cm long.
⑤ Sojeok (素炙): It can be included in the three-jeok. Cut the tofu into a large piece, fry it until golden brown, and serve in a separate bowl.
⑥ Hyangjeok: Slice green onion, cabbage kimchi, bellflower root, kelp, etc. long and string them on a skewer. Dip in flour juice and fry in oil. Cut several sheets in layers and put them in a bowl.
⑦ Gannap (肝納): It refers to whole fish, and white fish such as cod and pollock are scooped thinly and pan-fried.
⑧ Po (脯): Jerky, fish po, etc. are placed. In general, the tip of the mouth and the tail of the bukeopo are cut off, and the head is placed to the east. In the East Coast region, squid is placed, and in the southern region, codfish or shark meat is served.
⑨ Hae (醢): Take only rice grains of sikhye and place them on a plate, and place pieces of jujube on top. The custom of serving salted seafood has changed.
⑩ Sukchae (熟菜): It is prepared in three colors. Bellflower (white), bracken or fern (brown), and cheongchae (green) are boiled and mixed with spinach (blue). Mix all three colors on one plate.
⑪ Chimchae (沈菜): Nabak kimchi is made with radish, cabbage, and water parsley without adding red pepper. The sacrifices do not use fancy colors or decorations, and do not put garnish on them.
⑫ Pyeon (餠 (byeong)): Mepyeon and chalpyeon, which are sirutteok, are piled high, and rice cakes such as dumplings, hwajeon, and musical instruments are placed on top. For sirutteok, ground red beans, mung beans, and sesame seeds are used, but red bean paste is not used. The sirutteok is cut according to the size of the flat frame and piled up with the edges straight. Place buckwheat at the bottom of the frame, place chalpyeon on top, and then place Ugitteok on top.
⑬ Fruits: Jujubes, chestnuts, persimmons, pears, and seasonal fruits are arranged in the order of 3, 5, and 7.
Joyulsi are the four basic fruits that are placed on ancestral rites in Korea. Jujube [棗jo] has one seed, so it is the king, and chestnut [栗yul] has three kernels in one bunch, so it is Yeonguijeong, Jwauijeong, and Uuijeong. (政丞), Bae [梨] has 6 seeds, so 6 Jo Panseo (六曹判書, Lee Jo·Hojo·Yejo·Byeongjo·Hyeongjo·Gongjo Panseo), and Gam[Si柿] has 8 seeds. There is a theory that because there are dogs, each symbolizes the eight provinces of Korea [the eight provinces of Joseon].
<How to use fat>
‘Fat’ is about 6 cm wide and 22 cm long, and Korean paper (white paper) is used. Goui (father) is written on the left, and Biwi (mother) is written on the right. If only one person has passed away, write it in the center. Write down the relationship between the deceased and the person holding the rite (Jeju), write the position and name of the deceased, and write the name of the deceased at the end.
Hyeon (顯) is attached to the first letter of a province as a sign of respect, but it is not used for subordinates. Go (考) means the deceased father, and Bi (妣) means the deceased mother.
A student refers to a case where there is no special official position, so if you were in an official position, you can write the name of the official position. It is also written as Cheosa (處士) instead of a student, and those who died under the age of 18 are written as Sujae (秀才) or Susa (秀士). Bugun (府君) is used when a person is superior to oneself, and one’s name is used directly when referring to one’s subordinates. The female side is written as Yuin (孺人), followed by the surname of the main building. In fact, Yuin (孺人) was a name corresponding to the 9th rank of the 9th rank of the outer rank during the Joseon Dynasty, but it is a word that is also used by people without a government post. The most commonly used term, ‘Student Department of Defense’ has been used as the title of a movie, but it refers to an ordinary male who is not in a government position.
As can be seen from the fact that students or concubines who have not held public office are eligible, if the target has ever served in public service at a rank of civil servant (5th grade) or higher, ‘(name of position) sub-gun officer’ is used instead of ‘student officer (ranking officer)’. can write If you are a public official of 5th grade or higher, you can call it a ‘gwan’ (bureaucrat), and in the Joseon Dynasty, it seems to be because it should be regarded as a position that corresponds to the past (daegwa) examination.