New Year's Day Liquor
Dosoju is a chant that the whole family sits around and shares after the 茶 of King Jeongjo, and is a "歲 time 酒." To summarize the names of alcohol, it is interpreted as "drinking that catches evil energy," "drinking that drives out evil energy," and "drinking that defeats evil spirits." Therefore, it can be said that Dosoju was created in connection with the ritual 儀風俗 of 旦 (원단元:). Since ancient times, our ancestors did their best to greet the new time of the new year with the new 屠 year.
On the other hand, in the past, the fear and fear of disease (infectious disease) was the greatest because science and medicine were not developed. At the first day of the new year, I had a desire to stay healthy and healthy all year round, and with that prescription, I made soju once a year and gave birth to '屠蘇飮' that my family drinks together.
Two theories have been handed down in the Chinese Yang Dynasty's literature, "Hyeongchosegi" (Hyungchosegi), which was prescribed by the surname 醫 of the late Chinese Han Dynasty, and the theory that Dosoju was prescribed by the 孫思邈 Dynasty's Son Samak (唐 Dynasty), and in the "廣韻 Dynasty", it was called "屠蘇酒 Won-danumga Jieamgi (際癌 Dynasty)." On the other hand, quoting Kim Chang-hyeop's poem in the record of "Jeongwol Seolnaljo" of "Yeoyang Segi", "The high-ranking government house accepts a customer's business card for three days, and the blue glass of Dosoju stimulates the excitement of the customer," and "Saminwolryeong" explains, "It is said that the turn of raising a drink begins with children, so they drink the glass first from the young person."
It is said that the customs based on these records came into Korea during the Unified Silla Period, when exchanges with the Tang Dynasty were deep, and in the later days, the customs of Do So-eum were so prevalent that they were regarded as "one man, one man, one 飮, one man, one 飮, one 鄕, one 疫, one man, one 疫, one man, one 鄕."
In Korean literature, you can see records of Dosoju in "Dongguk Sesigi", "Dongui Bogam", and "Executive Economic Journal", and "Executive Economic Journal" as well as "Executive Economic Journal", as the Chinese record says, "They make alcohol with Odugo Pepper, rhubarb, Geomok, Wangye, Cheoncho, and Gye Shim." However, some medicinal ingredients that are not currently used in Korea are used, so we can see a follow-up of Chinese customs.
Ingredients of Dosochu (white rice, blue lance, Cheoncho, Gilgyeong, hojanggeun, Odugupi, etc.)
Ingredients of Dosochu (white rice, blue lance, Cheoncho, Gilgyeong, hojanggeun, Odugupi, etc.)
Since then, the medical literature of the mid-Joseon Dynasty, Donguibogam, also states, "If you put white rice, rhubarb, cheoncho, geomok, Gilgyeong, hojanggeun, and Odugupi in a well on the 晦 of December, take them out in Pyeongmyeong on the first day of the Lunar New Year, boil them for a while, and head east, there is no disease all year round."
In "Dongguk Sushi", it is written that "to bow to the ancestors of the 椒栢酒 and drink Chobaekju (膠牙糖)". It is also written that "Tosoju and Gyodang (膠牙糖) are celebrated." In addition, "This custom was later known as 'Tosoju' for ordinary liquor, and the whole family sat around and drank, but the peculiar thing was that 'the awl goes in.' People started drinking first, followed by the oldest." This custom is contained in the latest record, the 1982 Yeoju-gunji Cultural Heritage, and its traces can be found.
Dosoju has a sweet, soft, and unique direction of alcohol, and it tastes good and mild enough for even young people to easily empty a glass. However, the color of the alcohol is not clear as it is boiled with various medicinal ingredients. When looking at this Dosoeum custom, various aspects are thought of.
First, the medicinal ingredients that go into the manufacturing process of Dosoju are almost energy-boosting tonics or medicinal ingredients that control beriberi, skin diseases, and vascular diseases. And it is the fact that among the various medicinal ingredients except Odu, rhubarb, Gilgyeong, and Baekchul, almost all of them have a red color such as red beans. It can be said that the choice of red medicinal ingredients is closely related to the Byeoksa custom (辟邪風俗).
Second, the use of guffiodu and rhubarb is very interesting. Oduna rhubarb are all very toxic and cannot be prescribed by a professional. It is thought to have been an attempt to obtain the effect of detoxification (以毒治毒) against scary diseases such as infectious diseases. Considering that gilgyeong, broiler, windbreak, Sancho, and Baekchul are commonly used as ingredients in Tosu-ju, it was made in the upper class from an early age in Korea due to the tradition of Chinese customs, and it seems to have become very common in the Goryeo Dynasty, and it seems that various medicinal herbs were popular in the Joseon Dynasty.
Third, it was said that the medicinal ingredients were immersed in a well on New Year's Day, and the well is used by all villagers, and it means that the villagers who have soaked the medicinal ingredients in the well share the water of the well with the medicinal properties, so that the whole village is free from disease.
Fourth, Dosoju shows the custom of drinking from the youngest person in the family, and it can be said that it stems from the consideration of older adults because younger children are more vulnerable to diseases and infectious diseases, and through this opportunity, they wanted to teach drinking etiquette.
Among the many alcoholic beverages in Korea, there are "Moju" made by boiling liquor and "Lee Hwa-ju," which is made when pear flowers bloom and drunk in midsummer.
Moju (mother's 酒) was a drink to appease hunger in the past, and Ewhaju was only used as a snack for children and the elderly who were weaned from the noble class or the wealthy, and as a greeting food for in-laws, it is not possible to learn 酒 manners as a child who drinks Moju or Ewhaju.
However, it can be guessed that "drinking etiquette" was naturally emphasized because the whole family gathered in one place and drank at the same time, especially from young children.
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