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