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Korean cuisine: Quiz

  
  
  
  

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More interesting facts on Korean cuisine

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Question 1: ________ continued to be the guiding influence during this time period.
ConfucianismChinese philosophyConfuciusHan Dynasty

Question 2: In antiquity, most meat in Korea was likely obtained through hunting and ________.
Wild fisheriesFishing techniquesFishingFishing industry

Question 3: Among varieties, songpyeon is a chewy stuffed tteok served at Chuseok (________).
Chinese languageMid-Autumn FestivalChinese New YearDuanwu Festival

Question 4: Tteok refers to all kind of rice cakes made from either pounded rice (메떡, metteok), pounded ________ (찰떡, chaltteok), or glutinous rice left whole, without pounding.
Vietnamese cuisineJapanese cuisineGlutinous riceThai cuisine

Question 5: The meal consisted of rice porridge (juk, 죽) made with ingredients such as abalone (jeonbokjuk), white rice (________), mushrooms (beoseotjuk), pine nuts (jatjuk), and sesame (kkaejuk).
Cantonese cuisineCongeeSoy sauceTofu

Question 6: ________ are commonly used in Korean cuisine, where they are called nokdu (绿豆, literally "green bean").
GarlicMung beanSoybeanGinger

Question 7: One foundation myth relates to Jumong who received barley seeds from two doves sent by his mother after establishing the kingdom of ________.
GoguryeoGojoseonBalhaeBuyeo kingdom

Question 8: Korean cuisine is largely based on rice, noodles, ________, vegetables, and meats.
TofuSoybeanSoy milkSoy sauce

Question 9: Soups known as ________ are often made with meats, shellfish and vegetables.
HaejanggukKorean cuisineGukKorean royal court cuisine

Question 10: ________ eaten in Korean cuisine include octopus, cuttlefish, and squid.
AnnelidMolluscaArthropodBrachiopod
















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