본 논문은 선행논문이 거의 없는 이순신의 정읍현감 시절: 그 행적(行 蹟)과 그 함의를 분석하고자 한 것이다. 주로 북방변방 수비장교로 떠돌 던 그가 유성룡의 천거에 힘입어 전라도 정읍현감에 부임하여 그의 준비 된 능숙한 기량과 역량으로 선정을 베풀었고 현감 재직시 파격적인(7계 급) 승진으로 세인의 이목을 집중시켰다. 그의 정읍현감 시절은 ①험난했 던 변방수비장교의 안정회복기, ②현감으로서 선정과 탁월한 업무능력 발휘기, ③현감에서 전라좌수사로의 파격승진기라는 큰 의미를 함축하고 있다. 특히 풍전등화의 국가위기인 임진왜란이 발발하기 직전 전라좌수 사로 승진되어 전란에 대비한 것은 참으로 다행스런 일이었다. 그는 정 의와 책임감으로 일관된 공직관을 가진 철저히 준비된 능력과 장수의 덕 을 지닌 군인이자, 목민관이자, 인격자였다. 문무겸전한 구국영웅으로 최 후 순간까지 조국에 헌신한 그는 오늘날에도 만인에게 희망·용기·비전을 주며 한국인의 가슴 속에 살아 숨 쉬고 있다.

The aim of this study was to comparatively analyze the differences in Jinseol (ritual table-setting) and Jesu (ritual food) from the cultural perspective of ancestral ritual formalities regarding Bulcheonwijerye of Admiral Yi Sun-Sin, which is being held in Asan-hyeonchungsa shrine, Tongyeong-changnyangmyo and Namhae-chungyeolsa. The results are summarized as follows. A total of 32 types of Jemul (ritual food) in 6 rows in Asan-hyeonchungsa shrine, a total of 30 types of jemul in 6 rows in Tongyeong-changnyangmyo, and a total of 12 types of jemul in 2 rows in Namhae-chungyeolsa were prepared for the ritual table. In the Asan-hyeonchungsa shrine and Tongyeong-changnyangmyo, cooked foods have been used for jesu, whereas raw, uncooked foods have been used for jesu in Namhae-chungyeolsa. In the Asan-hyeonchungsa shrine, Gaeng (Kook) for liquid soup of Tang (stew) and Tang (5-tang) for the solid ingredient of stew have been prepared for a ritual table. In Tongyeong-changnyangmyo, fish Kook for Gaeng and So-tang (tofu stew) for Tang have been prepared for the ritual table. In Asan-hyeonchungsa shrine, Yukjeok (beef slices broiled on a skewer), Gyejeok (chicken jeok) and Eojeok (fish jeok) have been stacked together as Dojeok on a ritual table whereas in Tongyeong-changnyangmyo, Yukjeok, Sojeok and Eojeok have been placed on the ritual table as Pyunjeok (one by one). In Namhae- chungyeolsa, raw pork meat has been placed on the ritual table. As Po (a dried meat or fish), dried fish and dried seafood have been used in Tongyeong-changnyangmyo, whereas raw beef meat has been used in Namhae-chungyeolsa. Although Namul (cooked vegetables) and Mulkimchi (watery plain kimchi) are placed on ritual table for Asan-hyeonchungsa shrine, only Namul and Saengchae (raw vegetables) is used in Tongyeong-changnyangmyo and Namhae-chungyeolsa, respectively. Bulcheonwijerye for the same person, Admiral Yi Sun-Sin, has different characteristics according to the shrines. Accordingly, there is a need to preserve and succeed bulcheonwijerye of Admiral Yi because it is a traditional culture in ancestral rituals.