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