Jeonsacheong comprises the buildings of the shrine kitchen, where all the foods served as offerings to the royal ancestral spirits were prepared. Four granite mortars standing at one corner of the courtyard indicate its function as a kitchen. The traditional memorial rite held in honor of ancestral spirits in Korea typically involved offering specially prepared foods and beverages. Given its significance as one of the most important state occasions, the preparation of sacrificial food for the royal ancestral memorial rite had to adhere strictly to rules and traditions.

Adjacent to Jeonsacheong lies a spring well known as Jejeong or the Well for the Rite. Enclosed by its own walls and entrance, the well water was exclusively used for the preparation of sacrificial food offered to the royal ancestral spirits.

This location also served as the site for the inspection, slaughter, and preparation of animal sacrifices such as cows and pigs. Two square stone platforms situated in the courtyard signify these functions. The smaller platform was designated for carefully inspecting animals intended for sacrifice. Any creatures displaying signs of disease or injury were discarded. Only those passing inspection were housed in a specially prepared pen for approximately 90 days before being sacrificed for the rite. All sacrifices underwent a final inspection before being arranged on the altar as offerings, a process conducted on the larger platform. The objective of this procedure was to prepare clean and fresh food in a hygienic manner.