WorksheetsFood Safari - Korea
Total questions: 15
Worksheet time: 5mins
Name
Class
Date
1.
What is considered the most essential side dish in Korean cuisine, eaten at nearly every meal?
a)
Bibimbap
b)
Kimchi
c)
Japchae
d)
Tofu
2.
What is bulgogi typically made from?
a)
Marinated beef
b)
Grilled pork belly
c)
Fried chicken
d)
Rice noodles
3.
What oil is described as one of the key flavors in Korean cooking?
a)
Peanut oil
b)
Olive oil
c)
Sesame oil
d)
Soybean oil
4.
Japchae, a popular Korean noodle dish, uses noodles made from what?
a)
Rice flour
b)
Wheat flour
c)
Sweet potato starch
d)
Mung beans
5.
What chili product is widely used in soups, marinades, and bibimbap?
a)
Chili flakes
b)
Chili paste (gochujang)
c)
Chili oil
d)
Fresh chili slices
6.
What is doenjang?
a)
Fermented soybean paste
b)
Korean fish sauce
c)
Spicy pickled radish
d)
Sweet red bean dessert
7.
What vegetable is the number one essential for making traditional kimchi?
a)
Zucchini
b)
White radish
c)
Carrot
d)
Napa/Chinese cabbage
8.
Koreans are said to eat how many cloves of garlic per person per week on average?
a)
2
b)
4
c)
7
d)
10
9.
Which of the following is NOT a typical ingredient added to kimchi during preparation?
a)
Ginger
b)
Garlic
c)
Fish sauce
d)
Chocolate
10.
Bibimbap is served in a stone bowl called what?
a)
Dol sot
b)
Han bok
c)
Jeon gol
d)
Ttukbaegi
11.
Which colorful vegetables are typically included in bibimbap?
a)
Carrot, zucchini, spinach, radish, bean sprouts, mushrooms
b)
Corn, peas, cabbage, broccoli, eggplant
c)
Pumpkin, cucumber, chili, lotus root, onion
d)
Leek, potato, celery, cauliflower, tomato
12.
What ingredient is placed on top of bibimbap before serving?
a)
A boiled egg
b)
Sliced beef
c)
A fried egg yolk
d)
Sesame crackers
13.
Korean tofu is made by coagulating warm soybean milk. What is the natural coagulant used?
a)
Vinegar
b)
Seawater chloride salts (nigari)
c)
Gelatin
d)
Cornstarch
14.
Galbi (Korean beef ribs) are commonly cooked how?
a)
Deep fried
b)
Over charcoal barbecue
c)
Steamed
d)
In soup broth only
15.
Traditional Korean rice cakes (tteok) may include fillings such as:
a)
Cheese and bacon
b)
Pork, beef, shrimp
c)
Custard and chocolate
d)
Pumpkin, sweet beans, herbs, nuts
100 %
