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