How to set up a ancestral table
Location and direction of ancestral rites
Today, we will study how to prepare a ancestral rite. On Korean traditional holidays, ancestral rites are held. On Lunar New Year’s Day and Chuseok, Korean traditional holidays, ancestral rites are held and ancestral rites are held for ancestors.
New Year’s Day refers to the first day of the first lunar month, or January 1 of the lunar calendar. It means to say goodbye to the old year and welcome the first morning of the new year. Learn about the order of holidays, the order of ancestral rites necessary for ancestral rites, how to set ancestral rites, the location of ancestral rites, how to prepare ancestral food, and how to bow.
time of sacrifice
Traditionally, a gijesa is held at the first dawn (just after midnight) of the day an ancestor passed away. In modern times, it is difficult for family members to attend, so there are many cases where ancestral rites are held in the evening of Gier. Usually, in the case of the turn, it is held in the morning on the day of the holiday.
How to set up a ancestral table
Sacrificial food is called jesu (祭需), and the ancestral rites vary depending on the region and family. Many people explain how to set the table with the most popular ancestral food. Sinwiran refers to a place where the soul of a dead person will rely, or a photo or region of the dead person.
There are things that need to be prepared for each position of the priesthood, and there are things that are not. The ancestral rites may honor only one ancestor, but there are also cases where two or more ancestors are honored at once. Compared 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 order of rank. You can substitute tteokguk or songpyeon for the holiday season. Put the rice in a bowl and cover the rice, and cover the soup with beef radish soup. Soongnyung is served by dissolving a few grains of rice in cold or hot water.
How to set up a ancestral table
On the other hand, alcohol (Jeju), vinegar (chojeop), soy sauce (cheongjang), rice cake (pyeon), stew (tang), pancake (jeon), roast (red), po (fish po, beef jerky, etc.) ), Sikhye (hye), namul (succulent vegetables), kimchi (chimchae), sweets and fruits (fruits). How to set the ancestral table The ancestral table is usually set in five rows.
If you look at row 1 from the side of the god, in row 1, rice and soup, which are meals, are served, in row 2, grilled meat and jeon, etc., which are the main dishes of ancestral rites, are served in row 3, and in row 3, the next side dish, soup, etc. is served. Side dishes such as vegetables, kimchi, and pho are placed in the first row, and desserts such as fruits and snacks are placed in the fifth row. For ancestral rites, the side where the deity is located is considered north, the side where Jeju is located is south, and when Jeju looks at it, the right side is east and the left side is west.
How to prepare ancestral food
1. Jetme (飯(half)) : Put white rice in a small bowl.
2. Gaeng (羹) or Metang (飯湯 (Ban-tang)): Boil beef, radish, and kelp clearly, season with cheongjang (traditional soy sauce (soy sauce)), and serve in ganggi or tanggi.
3. Samtang (三湯): To make Samtang, boil beef and radish for meat soup, chicken for bongtang, and dried pollack, kelp, and tofu for fish soup.
4. Samjeok (三炙): Fish living in the sea are placed at the bottom, four-legged animals on land are placed in the middle, and chickens with wings are placed at the top instead of birds, animals that fly in the sky. This is meant to represent the principle of the universe, the sky, the earth, and the sea, and it means to prepare all the delicacies.
Beef or pork is cut into thick and large pieces, seasoned, skewered and grilled. Bongjeok is made by cutting off the neck and feet of a chicken, splitting the belly, spreading it out, and steaming or frying it in oil. It is salted whole 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. They also roast pheasants instead of chickens. The red frame is a rectangle about 24cm wide and 15cm long.
5. Sojeok (素炙): You can also include it in Samjeok. 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. into long skewers, 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): Place beef jerky, fish po, etc. Cut off the tip of the mouth and the tail of the snow crab, and place it with the head facing the east. In the east coast region, squid is placed, and in the southern region, codfish or shark meat is placed.
9. Hae (醢): Take only the rice grains of sikhye and place them on a serving plate. Place pieces of jujube on top and place them on the table for ancestral rites. The custom of serving salted fish has been passed down.
10. Sukchae (熟菜): It is prepared in three colors. Bellflower (white), bracken or fern (brown), and cheongchae are boiled and mixed with spinach (blue). Mix the three colors on a plate and put them on the table for ancestral rites.
11. Chimchae (沈菜): Nabak kimchi is made with radish, cabbage, and water parsley without adding red pepper. It is customary not to use fancy colors or decorations on the offerings and not to 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 to fit the size of the platter and piled up with the edges straight. Place buckwheat on the bottom of the plate, put sticky rice cake on top, and then place Ugitteok on top.
13. Fruits: Jujubes, chestnuts, pears, persimmons, etc. are placed in order of seasonal fruits, and early fruits are arranged in numbers of 3, 5, and 7, such as Yugwa, Dasik, and Jeonggwa. . Joyul-ishi (棗栗梨柿), which is one of the table setting during ancestral rites or ancestral rites, refers to fruits such as dates, chestnuts, pears, and persimmons used in ancestral rites as one of the ancestral foods. Often, when preparing food for ancestral rites, fruits are placed in the order of dates, chestnuts, persimmons, pears, and seasonal fruits.
The four basic fruits that are placed on Korean ancestral rites are called tune. Jujube [棗jo] has one seed, so it is called King, and chestnut [栗Yul] has three kernels in one bunch, so it is called Younguijeong, Jwauijeong, and Uuijeong. 政丞), Bae[Lee] has 6 seeds, so 6 Jopanseo(六曹判書, Lee Jo, Hojo, Yejo, Byeongjo, Hyeongjo, Gongjo Panseo), and Gam[Si柿] have 8 seeds. Therefore, there is a theory that each symbolizes the 8 provinces of Korea [the 8 provinces of Joseon]. Know more about how to set up a ancestral rite
[Source] (Information sharing) How to prepare the table for ancestral rites, the location and direction of ancestral food, and the time of ancestral rites|by Dream of the Sea