A) Saeng-galbi B) Ssamjang C) Dwaeji-galbi D) Yangnyeom-galbi
A) Seasoned ribs B) Sweet pork ribs C) Fresh ribs D) Grilled beef ribs
A) Saeng-galbi B) Dwaeji-saeng-galbi C) Yangnyeom-galbi D) So-galbi-gui
A) Smoky beef B) Seasoned ribs C) Fresh ribs D) Spicy pork
A) Non-marinated B) Raw C) Boiled D) Marinated
A) Yorkshire pig B) Wild boar C) Jeju Black pig D) Berkshire pig
A) Incheon B) Busan C) Seoul D) Jeju Island
A) Pork ribs mixed with pork skin B) Pork ribs mixed with beef belly C) Pork ribs mixed with shoulder meats D) Pork ribs mixed with chicken breast
A) Bony cuts from the tail B) Tough cuts from older bulls C) Lean cuts from the shank D) Softer cuts, such as from a cow or heifer
A) Matte charcoal black B) Pale yellow-white C) Glossy, dark-reddish brown D) Bright neon orange
A) Bitter and spicy taste B) Zesty and acidic taste C) Smoky, sweet taste D) Salty and sour taste
A) It should dissolve into liquid B) It should easily fall from the bones C) It should stick firmly to the bones D) It should become completely chewy
A) Dwaeji-galbi-gui B) Yangnyeom-galbi C) Saeng-galbi D) So-galbi-gui
A) Soy sauce B) Oyster sauce C) Worcestershire sauce D) Fish sauce
A) Sugar B) Vinegar C) Lemon juice D) Tomato paste
A) Whole roasted garlic cloves B) Pickled whole garlic C) Crispy fried garlic flakes D) Minced garlic
A) Onions and lime juice B) Chives and orange juice C) Leeks and pineapple juice D) Scallions and ginger juice
A) White peppercorns B) Cayenne pepper C) Crushed red pepper flakes D) Ground black pepper
A) Sesame leaf extract B) Raw black sesame seeds C) Sesame paste D) Toasted and ground sesame, and sesame oil
A) Pounded flat with a mallet B) Coated in flour C) Scored D) Pierced with holes
A) Juice from Korean pears B) Juice from green apples C) Juice from ripe peaches D) Juice from fresh lemons
A) Yangnyeom-galbi B) Saeng-galbi C) So-galbi-gui D) Dwaeji-galbi-gui
A) Cheongju or mirin B) Doenjang or ssamjang C) Vinegar or sesame oil D) Ganjang or gochujang
A) Sesame-based B) Gochujang-based C) Ganjang-based D) Soy-based
A) Vinegar-based B) Chili-based C) Gochujang-based D) Ganjang-based
A) Soybean paste B) Rice wine C) Soy sauce D) Chili paste
A) Cheongju (rice wine) B) Beer C) Soju D) Makgeolli
A) Around 5 centimetres (2 inches) B) Around 2.5 centimetres (1 inch) C) Around 1 centimetre (0.4 inches) D) Around 10 centimetres (4 inches)
A) To help the bone separate easily B) To make the meat cook faster in the center C) To allow the marinade to penetrate the meat D) To make the meat look decorative
A) Dedicated table servers B) The kitchen staff C) The diners themselves D) The restaurant chefs
A) On portable outdoor carts B) In built-in wall ovens C) On a central kitchen stove D) In the tables
A) For at least an hour B) For thirty minutes C) For a short time D) For several hours
A) Indirect oven heat B) Extreme high heat C) Medium high heat D) Low and slow heat
A) An aluminum foil sheet B) A stainless steel pot C) A lightly greased gridiron D) A solid cast-iron skillet
A) Electric coils B) Glowing charcoal C) Gas flames D) Wood logs
A) The remaining marinade B) Sesame oil C) Melted butter D) Pear juice
A) Kitchen scissors B) A carving fork C) Metal tongs D) A sharp chef's knife
A) Rice paper wrappers B) Cabbage leaves only C) Flour tortillas D) Lettuce leaves, kkaennip, or other leafy vegetables
A) Napa cabbage B) Spinach C) Green onion D) Perilla frutescens
A) Bap B) Ganjang C) Ssam D) Banchan
A) A fried egg B) A piece of grilled meat C) A slice of cheese D) A scoop of mashed potatoes
A) Ketchup B) Ssamjang C) Mayonnaise D) Mustard
A) Only minced garlic paste B) Raw or grilled garlic C) Dehydrated garlic powder D) Deep-fried garlic chips only
A) Mayonnaise and ketchup B) Mustard and soybean paste C) Ganjang and ssamjang D) Doenjang and gochujang
A) Chili paste B) Soy sauce C) Rice wine D) Soybean paste
A) Soup and salad B) Bap and banchan C) Bread and butter D) Noodles and dumplings
A) Side dishes B) Soy sauce C) Cooked rice D) Leaf wraps
A) Side dishes B) Marinades C) Leaf wraps D) Cooked rice
A) Grilled B) Rib C) Beef D) Sauce
A) Japan B) China C) Thailand D) Vietnam
A) Bulgogi B) Tempura C) Teriyaki D) Karubi
A) Seoul galbi B) Busan galbi C) LA galbi D) Tokyo galbi
A) 1940s–1950s B) 1990s–2000s C) 1920s–1930s D) 1960s–1980s |