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KMID : 0665420190340050495
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Korean Journal of Food Culture
2019 Volume.34 No. 5 p.495 ~ p.507
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Analytical Review of Korean Royal Cuisine as Viewed through the Darye for Princess Bokon and Recorded in Gabo Jaedong Jemuljeongnyecha
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Lee So-Young
Han Bok-Ryo
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Abstract
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This study investigates the Gabo Jaedong Jemuljeongnyechaek, which is the recording of the darye executed over aperiod of a year in 1834 (34th year of reign by King Sunjo) in the latter part of the Joseon Dynasty, two years after the deathof Princess Bokon, the 2nd daughter of King Sunjo. Accordingly, we examined the types of darye (tea ceremonies) and thecharacteristics of the composition of foods at ancestral rites of the royal families of Joseon. Moreover, we also analyzed thecooking methods and characteristics of food terminologies used in the darye. This includes 39 categories of food andingredients used for tea ceremonies held for one year, on behalf of the deceased Princess Bokon in 1834. The darye for themonthly national holiday was held along with the darye on the 1st and the 15th day of every month. The darye for rising upand the birthday darye were held on May 12th and October 26th of the lunar calendar, being the anniversaries of the deathand the birth of Princess Bokon, respectively. The birthday darye and the darye for New Year’s Day, Hansik (105thday afterwinter solstice), Dano (5th day of the 5th month of the lunar calendar), and Thanksgiving “Chuseok” were held in the palaceand at the burial site of the Princess. During the darye for rising up in May and the Thanksgiving darye at the burial site inAugust, rituals offering meals to the deceased were also performed. The birthday darye at the burial site of Princess Bokonfeatured the most extensive range of foods offered, with a total of 33 dishes. Foods ranging 13~25 dishes were offered atthe national holiday darye, while the darye on the 1st and the 15th of the month included 9~11 food preparations, makingthem more simplified with respect to the composition of foods offered at the ceremony, in comparison to the national holidaydarye. The dishes were composed of ddeok, jogwa, silgea, hwachae, foods such as tang, jeok, jjim, hoe, and sikhae, andgrain-based foods such as myeon, mandu, and juk. Foods offered at the burial site darye included 12~13 dishes comprisingban, tang, jochi, namul, chimchae, and jang. Meals offered at the darye had a composition similar to that of the daily royaltable (sura). Darye recorded in the Jemuljeongnyechaek displayed characteristics of the seasonal foods of Korea.
Jemuljeongnyechaek has detailed recordings of the materials, quantities, and prices of the materials required forpreparations of the darye. It is quite certain that Jemuljeongnyechaek would have functioned as an essential reference in theprocess of purchasing and preparing the food materials for the darye, that were repeated quite frequently at the time.
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KEYWORD
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Darye [誅禮], gyuasang, jemuljeongnyechaek [祭物定例冊], jesa, Korean royal cuisine, sura
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