1. Ssam food recipe: A case study on jongka ancestral ritual food
Chang Hyeon Lee, Young Kim, Yangsuk Kim, Young Yun 
Journal of Ethnic Foods 
Volume 5, Issue 3, Pages (September 2018)
DOI: /j.jef
Copyright © 2018 Korea Food Research Institute Terms and Conditions

2. Fig. 1
Cooking process of Sakye jongka's “sapsanjeok (삽산적).” Because “sapsanjeok” is made by rolling up dried mussels and tofu in a garnish of thin, pan-fried egg, it can also be called “honghap-ssam” or “tofu-ssam.” For “tofu-ssam,” tofu is cut into pieces 15 cm in length, placed on the egg garnish (A), folded up on all four sides (B), and then cooked until golden brown (C).
Journal of Ethnic Foods 2018 5, DOI: ( /j.jef )
Copyright © 2018 Korea Food Research Institute Terms and Conditions

3. Fig. 2
Cooking process of Chungjangkong jongka's “mussam (무쌈).” The filling of “mussam” is composed of crushed tofu, cooked minced pork, and finely chopped green onions. Beaten eggs are thinly spread on the frying pan, and then the filling is placed on top of the fried egg garnish (A) before being wrapped and cooked until golden brown (B, C).
Journal of Ethnic Foods 2018 5, DOI: ( /j.jef )
Copyright © 2018 Korea Food Research Institute Terms and Conditions

4. Fig. 3
Cooking process of Bangchon jongka's “mitssam (밑쌈).” Because radish is used to place the “mitssam (밑쌈)” onto the ceremonial bowl, it is also known as “mussam (무쌈)” or “mutssam (뭇쌈).” It is thought to have been so named because of the way the dish is presented, as the radish, approximately the size of a hand, is placed upright on the bowl, and “mitssam” is pinned up in a spiral form using skewers.
Journal of Ethnic Foods 2018 5, DOI: ( /j.jef )
Copyright © 2018 Korea Food Research Institute Terms and Conditions

5. Fig. 4
View of the Bangchonhwangseonsaengbujomyo (厖村黃先生不祧廟), the ancestral shrine where the bulcheonwi ancestral rite for Hwang Hui takes place every February 8th on the lunar calendar.
Journal of Ethnic Foods 2018 5, DOI: ( /j.jef )
Copyright © 2018 Korea Food Research Institute Terms and Conditions

6. Fig. 5
Ancestral ritual table. (A) Bulcheonwi ancestral rites table of the Bangchon jongka ( ). (B) Jinsuldo (陳設圖, diagram illustrating the placement of ritual foods for ancestral rites) of the bulcheonwi ancestral rites table of the Bangchon jongka and “mitssam (third row, east side).
Journal of Ethnic Foods 2018 5, DOI: ( /j.jef )
Copyright © 2018 Korea Food Research Institute Terms and Conditions

7. Fig. 6 Cooking process of Bangchon jongka's “mitssam.”
Journal of Ethnic Foods 2018 5, DOI: ( /j.jef )
Copyright © 2018 Korea Food Research Institute Terms and Conditions

8. Fig. 7
Record of haesam (뮈, 海蔘, 海南子, sea cucumber) in the vocabulary manuscript Mulbo (物譜) by Lee Ka-hwan.
Journal of Ethnic Foods 2018 5, DOI: ( /j.jef )
Copyright © 2018 Korea Food Research Institute Terms and Conditions