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Quiz about The Authors Kitchen South Korea Style
Quiz about The Authors Kitchen South Korea Style

The Author's Kitchen, South Korea Style Quiz


South Korea is not only famous for its pop music, but for its cuisine as well, which has grown in popularity in the West in recent years. Inspired by the Author's Kitchen game, here's a quiz about some notable South Korean dishes.

A photo quiz by Kankurette. Estimated time: 4 mins.
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Author
Kankurette
Time
4 mins
Type
Photo Quiz
Quiz #
408,430
Updated
Jul 06 22
# Qns
10
Difficulty
Average
Avg Score
7 / 10
Plays
222
Awards
Top 5% quiz!
Last 3 plays: jonathanw55 (4/10), MariaVerde (6/10), Guest 106 (10/10).
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Question 1 of 10
1. Kimchi is one of South Korea's most famous foods, a dish of fermented vegetables. Pictured here is baechu kimchi, or 'cabbage kimchi', one of the most recognisable kinds of kimchi. Which kind of cabbage is most commonly used to make baechu kimchi? Hint


Question 2 of 10
2. What is the name of the sweet, hot chilli paste pictured here, made from chilli powder and glutinous rice? Hint


Question 3 of 10
3. Doenjang jjigae is a type of stew, or jjigae, considered to be one of the national dishes of South Korea. What kind of ingredient is 'doenjang'? Hint


Question 4 of 10
4. Pictured here are tteokbokki. At first glance, they may look like tubes of pasta, but what actually are they? Hint


Question 5 of 10
5. Bulgogi is a popular South Korean meat dish, where the meat is often cooked on a grill. What type of meat is usually used in bulgogi? Hint


Question 6 of 10
6. The dish pictured here is a mixture of rice and vegetables, topped off with an egg. Its name translates 'mixed rice', but what is the Korean name of this dish? Hint


Question 7 of 10
7. In Japanese restaurants, you might be able to order norimaki, or sushi wrapped in nori seaweed. What is the South Korean equivalent, pictured here? Hint


Question 8 of 10
8. This vegetable dish here, or namul, is oi muchim, a type of salad. Which watery green vegetable, which is also used in Indian raita and as an English sandwich filling, is the staple vegetable used in oi muchim?

Answer: (8 letters)
Question 9 of 10
9. Dak-galbi is a chicken dish associated with the city of Chuncheon in the South Korean province of Gangwon. It is a type of dish known as a 'bokkeum', after the method in which it is cooked. What is the method used for cooking a bokkeum? Hint


Question 10 of 10
10. Now for something sweet! Candied sweet potatoes are a popular Thanksgiving side dish in many parts of the US, and they're also a dessert of choice in South Korea. What is the Korean name for candied sweet potatoes? Hint



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Most Recent Scores
Jun 08 2024 : jonathanw55: 4/10
Jun 03 2024 : MariaVerde: 6/10
May 26 2024 : Guest 106: 10/10
May 16 2024 : panagos: 9/10
May 14 2024 : Guest 149: 10/10
May 13 2024 : Aurear: 9/10
May 09 2024 : JossyR: 10/10
Apr 29 2024 : Guest 172: 4/10
Apr 21 2024 : Guest 211: 10/10

Quiz Answer Key and Fun Facts
1. Kimchi is one of South Korea's most famous foods, a dish of fermented vegetables. Pictured here is baechu kimchi, or 'cabbage kimchi', one of the most recognisable kinds of kimchi. Which kind of cabbage is most commonly used to make baechu kimchi?

Answer: Napa cabbage

Napa cabbage is a type of cabbage found in East Asia, which gets its name from 'nappa', a Japanese word for vegetable leaves (if you're a fan of 'Dragonball Z', in which many characters are named after vegetables, you might remember Nappa, Vegeta's sidekick).

It originally came from Beijing, and is oblong in shape rather than round. As well as baechu kimchi, its leaves are also used as wraps in Korean cuisine. To make baechu kimchi, the cabbage leaves are salted in brine, then washed and left to marinate and ferment for a day (traditionally in an earthenware pot called an onggi).
2. What is the name of the sweet, hot chilli paste pictured here, made from chilli powder and glutinous rice?

Answer: Gochujang

One of South Korea's most well-known condiments, gochujang is a chilli paste made with meju (fermented soybean powder), glutinous rice, chilli powder or gochu-garu, yeotgireum (barley malt powder), and salt. The rice gives it a sweetish taste, as sugars are created during the fermenting process. Like kimchi, it is traditionally fermented in an earthenware jar stored in an area known as the jangdokdae, an outside terrace which is preferably near the kitchen and in a sunny area. In the South Korean village of Sunchang, a Fermented Food Festival is held every year, where visitors can make their own gochujang and enjoy barbecued meat and rice cakes.

(As for the other answers, which are also Asian chilli pastes, sriracha is from Thailand, jeow bong is from Laos and doubanjiang is Chinese.)
3. Doenjang jjigae is a type of stew, or jjigae, considered to be one of the national dishes of South Korea. What kind of ingredient is 'doenjang'?

Answer: Soybean paste

Doenjang is a paste made with fermented soybeans and brine, and is often a byproduct of guk-ganjang (soup soy sauce) production. To make doenjang, soybeans are soaked overnight, boiled, crushed into paste and made into meju bricks, which are left to dry for several weeks. Once dried, the bricks are traditionally tied to the eaves of the house roof or placed in an ondol, a room with underfloor heating, to ferment. They are then placed in onggi with charcoal and chillies, which not only enhance the flavour, but are also said to drive out evil spirits!

Doenjang is used as a base broth for doenjang-jjigae, along with dried anchovies and white radish; however, the other ingredients of the jjigae itself can vary from province to province. These ingredients may include tofu (like the one pictured), potatoes, meat or seafood.
4. Pictured here are tteokbokki. At first glance, they may look like tubes of pasta, but what actually are they?

Answer: Rice cakes

Tteokbokki are small rice cakes made from non-glutinous rice flour, which is steamed, pounded and then rolled into long cylinders called garae-tteok, before being cut into smaller pieces. The ones here appear to be served with a red gochujang-based sauce.

Other variants include ganjang tteokbokki, which is made with soy sauce and sometimes contains other ingredients such as beef or sesame seeds; rose tteokbokki, a pasta-like dish with a creamy sauce; gireum tteokbokki, which is fried in oil; and cheese tteokbokki, where the tteokbokki are stuffed with cheese.

They can also be served with noodles, boiled eggs or eomuk (Korean fishcakes).
5. Bulgogi is a popular South Korean meat dish, where the meat is often cooked on a grill. What type of meat is usually used in bulgogi?

Answer: Beef

Pork bulgogi also exists, but beef is the most popular meat of choice, from sirloin to ribeye. Bulgogi ('fire meat', after the way in which it is cooked) is a gui, or meat dish, made with thin marinated slices of beef (ribeye is a popular choice due to its tenderness).

The marinade includes garlic, sesame oil, sugar and soy sauce, and may also include additional ingredients such as spring onions or ginger. Sometimes onions or fruit such as kiwis or pineapples are used to help tenderise the meat. In South Korean burger bars, you can buy bulgogi burgers, where the meat patty is marinaded in bulgogi sauce and served with the usual accompanying vegetables and cheese.
6. The dish pictured here is a mixture of rice and vegetables, topped off with an egg. Its name translates 'mixed rice', but what is the Korean name of this dish?

Answer: Bibimbap

Bibimbap is traditionally served in a bowl, and consists of cooked rice topped off with kimchi or other vegetables, beef, and sometimes a raw or fried egg like the dish pictured here. The bibimbap variant in the picture is known as dolsot-bibimbap, after the heated stone pot (dolsot) in which it is served; the egg is cooked against the sides of the pot, and sesame oil is drizzled on the bottom to help fry the rice. The different colours of bibimbap ingredients are said to traditionally represent different body parts; black ingredients, such as shiitake mushrooms, represent the kidneys, while green ingredients, such as spinach, represent the liver and orange or red ingredients, such as carrots, represent the heart.

As for the other answers, bureom is a collection of mixed nuts, commonly eaten at Daeboreum (a festival celebrating the first full moon of the new year Korean calendar); buchimgae is a pancake containing egg; and begodya are steamed buns popular among the Korean community in Uzbekistan.
7. In Japanese restaurants, you might be able to order norimaki, or sushi wrapped in nori seaweed. What is the South Korean equivalent, pictured here?

Answer: Gimbap

Gimbap, or kimbap, is South Korea's answer to norimaki, and are thought to be a result of Japanese occupation during the Second World War, though some historians have argued that it is the other way round and norimaki was in fact influenced by gimbap. Like norimaki, gimbap consists of cooked rice with a centre made from chopped vegetables, seafood or meat, which is then wrapped in seaweed (gim or kim). Gimbap is a staple dish found in dosirak, Korean packed meals which feature cooked rice and side dishes, or banchan. The seaweed wrapping can be brushed with sesame oil or fried in egg.

As for the other answers, gyeongdan are sweet rice ball cakes, gyeran-jjim is an egg dish which is a kind of savoury custard, and gejang is a fermented crab dish.
8. This vegetable dish here, or namul, is oi muchim, a type of salad. Which watery green vegetable, which is also used in Indian raita and as an English sandwich filling, is the staple vegetable used in oi muchim?

Answer: Cucumber

'Oi' is the Korean word for 'cucumber', and oi muchim is Korean cucumber salad. 'Namul' means spring greens, but can also be used to refer to Korean vegetable dishes, with the vegetable in question often being cut into thin strips (like the one in the picture).

The traditional seasoning for namul includes soy sauce, sesame oil, garlic and sugar, though gochujang is sometimes used as well to add a bit of a kick. As well as conventional salad vegetables, namuls can also contain seaweeds or muk, a jelly-like substance made from beans or seeds.

They are often served as side dishes at meals.
9. Dak-galbi is a chicken dish associated with the city of Chuncheon in the South Korean province of Gangwon. It is a type of dish known as a 'bokkeum', after the method in which it is cooked. What is the method used for cooking a bokkeum?

Answer: Stir-frying

A bokkeum is a Korean stir-fry, and although 'galbi' means 'rib', dak-galbi is not actually a spare ribs dish - it's a chicken stir-fry. The chicken is marinated and then cooked in a sweet sauce with the ubiquitous gochujang. One of the more modern dishes in this quiz, dak-galbi originated in the 1960s as an anju, or a dish meant to be served with alcohol (soju, a grain-based alcohol, being a popular accompaniment) in the taverns of Chuncheon.

It was also a cheaper alternative to gui as it did not need to be cooked on a grill. Chuncheon has an annual Mak-Guksu and Dak-Galbi Festival, with stalls selling dak galbi and makguksu (buckwheat noodles, another local speciality).
10. Now for something sweet! Candied sweet potatoes are a popular Thanksgiving side dish in many parts of the US, and they're also a dessert of choice in South Korea. What is the Korean name for candied sweet potatoes?

Answer: Goguma mattang

Goguma mattang are deep-fried sweet potatoes coated in caramelised sugar, and sometimes served with sesame seeds or chopped nuts. The dish is thought to have originated in China, in particular the cooking technique known as básī, which involves making sugar syrup. Ideally, the sugar syrup should have threads coming out of it. Some variants use corn syrup or honey instead of sugar for the caramel.

As for the other answers, kkul-tarae (Korean court cake) is a cake-like sweet made with thread-like dough and filled with chopped nuts or chocolate; okchun-dang is a red-coloured sweet served at traditional ceremonies; and gwapyeon is a fruit jelly.
Source: Author Kankurette

This quiz was reviewed by FunTrivia editor jmorrow before going online.
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