The Wonderful World of Korean Cuisine Quiz

Answer: fermented spicy cabbage

Making "kimchi" is a very labor-intensive job which usually takes most of the day. The Korean cabbage is combined with julienned carrots and Korean radish, spring onions, and a LOT of crushed red pepper. Traditionally, it is then placed in a large ceramic pot and buried underground to ferment.

Answer: garlic

Korea is the largest consumer of garlic. It is used in almost every appetizer, soup, entrée, and side dish.

Answer: soup

There are many types of soup, one of the most common is miso soup. "Kimbap" resembles a California roll but the rice is seasoned and meat is used.

Answer: all of these

Although handmaking "mandu" is a tedious process, once they are made they are taken everywhere. They can be boiled to make soup, steamed, and pan-fried.

Answer: a quarter of the population

Eating dog meat stems from the belief that the meat itself has special powers. Much like why some cultures eat turtle meat to help prolong their life.

Answer: mung bean flour mixed with vegetables or kimchi

Spring onions, zucchini, carrots, and peppers are only some of the items added to the flour derived from mung beans. Sometimes squid, shrimp, and oysters are added as well but this is usually called "pajeon."

Answer: marinated and grilled

"Bulgogi" is thinly sliced and marinated in soy sauce, garlic, sesame oil, spring onions, pepper, and sugar. At restaurants it is cooked in front of you on a grill. The meat is wrapped in a lettuce leaf and topped off with spicy red bean paste.

Answer: mul naengmyeon

There are two types of "naengmyeon:" "mul" and "bibim." They both consist of cold thin handmade buckwheat noodles topped with sliced vegetables, fruit, a boiled egg, and thinly sliced beef. But "mul naengmyeon" is in a cold broth while "bibim naengmyeon" substitutes the broth for "gochujang," a spicy red bean paste.

Answer: bibimbap

"Bibimbap" is the same as "bibim naengmyeon" but substitutes the noodles for rice. "Kongnamul" is seasoned soybean sprouts. "Sigeumchi namul" is seasoned spinach. And "hobakjeon" is fried zucchini.

Answer: pine nuts

Traditionally, three pine nuts float at the top of a small bowl filled with this sweet rice punch to signify good luck. Also, there are the disintegrating rice grains at the bottom from which the beverage was made.