Korean Food Quiz

Fermented, chili-spiced cabbage that accompanies nearly every Korean meal.

Korean households traditionally buried kimchi jars underground to keep a steady fermentation temperature.

Rice topped with seasoned vegetables, meat, and a fried egg, mixed together before eating.

Jeonju is widely regarded as the dish's spiritual home and hosts an annual bibimbap festival.

Thin beef slices marinated sweet and savory, then grilled quickly.

The name literally means 'fire meat,' referencing its open-flame cooking method.

Glassy sweet potato noodles stir-fried with vegetables and beef.

Japchae was originally a royal court dish that didn't even include noodles at first.

Chewy rice cakes simmered in a fiery, sweet-spicy red sauce.

Older versions of tteokbokki were savory and soy-based rather than spicy.

A bubbling stew of silken tofu in a spicy, savory broth.

The dish is typically served still boiling in its earthenware pot, called a ttukbaegi.

Thick-cut pork belly slices grilled tableside and wrapped in lettuce.

Diners typically grill the meat themselves on a tabletop grill shared by the group.

A hearty stew built around well-fermented, tangy kimchi.

Older, more sour kimchi is often preferred for this stew over fresh kimchi.

Chewy buckwheat noodles served in an icy, tangy broth.

It originated in what is now North Korea and remains popular as a cold summer dish.

Seasoned rice and fillings rolled in seaweed and sliced into bite-sized discs.

Kimbap rice is seasoned with sesame oil rather than the vinegar used in Japanese sushi rice.

Double-fried chicken with an extra-crackly, often glazed coating.

Double-frying is the key technique that gives Korean fried chicken its distinctive crunch.

A whole young chicken simmered with ginseng and rice, traditionally eaten for strength.

It's commonly eaten during the hottest days of summer, believed to help the body cope with heat.

Pig's feet braised in soy sauce and spices until gelatinously tender.

Jokbal is a popular late-night dish, often ordered alongside beer.

A spicy, hearty beef soup loaded with shredded meat and vegetables.

Fernbrake (gosari) and bean sprouts are classic vegetable additions to the soup.

A milky-white ox bone broth, simmered for hours into a mild soup.

Diners typically season the unsalted broth themselves at the table with salt and scallions.

A savory pancake studded with scallions and fresh seafood.

Pajeon is traditionally paired with makgeolli, a milky rice wine, especially on rainy days.

A skewered, batter-fried sausage often rolled in sugar or coated with fries.

Many modern versions mix mozzarella with the sausage filling for a stretchy bite.

Shaved ice piled high with sweet red beans and toppings.

Modern patbingsu shops compete with elaborate, fruit-and-cream-topped versions.

A milky, lightly sparkling fermented rice wine.

Makgeolli is one of Korea's oldest alcoholic beverages, with roots going back over a thousand years.

A robust earthy stew of fermented soybean paste with tofu, zucchini, mushrooms, and onion, cooked in anchovy stock.

Doenjang is fermented in large clay pots called onggi for months to years — it is one of Korea's oldest foods, with records dating back over 2,000 years.

Spicy marinated chicken stir-fried with cabbage and rice cakes.

Dakgalbi originated as an affordable dish for university students in Chuncheon.