The main aim of this study was to investigate side dishes served to guests of head families (Jong-ga) in Korea. In orderto conduct of this research, we analyzed two books published by the Rural Development Administration (RDA) on the foodsand the stories from head families:「Sharing beyond succession, stories and foods from the head families」 and 「Aestheticsof Serving」. The total number of head families serving foods to guests was 10: 5 from Gyeongsangbuk-do, 2 fromJeollanam-do, 1 from Gyeonggi-do, 1 from Gyeongsangnam-do, and 1 from Chungcheongbuk-do. We classified the foodsinto 7 categories, staple dishes, side dishes, rice cakes, desserts, beverages, alcoholic beverages and others, on the basis ofprevious studies. Most foods served to guests were side dishes (119). These were further classified into 14 categories:Guk · Tang, Namul, Hwe, Bokkeum, Mareunchan, Gui, Jorim, Pyeonyuk · Jokpyoen · Suran, Jiim · Seon, Jeon · Jeok,Jangajji, Kimchi, Jeotgal · Sikhae and Jang. The most common side dish was Jangs (17), served by 8 head families. Thenext most common side dishes were Marenchan (15), Jeon · Jeok (14) and Kimchi (11).