Head-House Ancestral Culinary & Ritual Banquet Protocol
The culinary heritage of Andong noble head-houses (*Jongga*) preserves centuries of filial etiquette, agricultural wisdom, and fermentation science. Explore the five-row ancestral sacrificial altar layout, signature heirloom liquors like Andong Soju, and seasonal dietary transitions recorded in the Gukjo Oryeui and Suunjapbang.
Head-House Ancestral Culinary & Ritual Banquet Protocol
Explore the five-row sacrificial table layout (Jesasang Charim-do) prescribed in the Five Rites of State (Gukjo Oryeui) and discover heirloom fermented beverages from 16th-century culinary manuscripts.
제1열 (신위 바로 앞) (第一列 (神位 面前))
Row 1: Sovereign Staple Bowls
반서갱동: 밥(메)은 서쪽, 국(갱)은 동쪽에 놓고 숟가락과 젓가락은 중앙에 둔다.
Rice is placed on the west, soup on the east, with sacrificial spoons and chopsticks centered.
Steamed pure white grain from the year's first autumn harvest, heaped into high conical mounds.
Simmered brisket with cubed white radish seasoned solely with aged head-house soy sauce without chili or garlic.
Hand-forged brass spoon and chopsticks resting on a brass stand alongside a high-stemmed brass wine goblet.