Updated Korean

Question 1

Anju

Answer 1

Food consumed with alcohol, snack or appetizer

Question 2

Banchan

Answer 2

Small plates presented before each meal to accompany

Question 3

Bap

Answer 3

Rice

Question 4

Bibimbap

Answer 4

mixed rice. Traditionally crispy rice w/ meat, eggs, namul (seasoned veg), gochujang (spicy fermented pepper paste), and soy sauce (ganjang).

Question 5

*Bokkeum

Answer 5

Stir-fried

Question 6

Bossom

Answer 6

Boiled pork wrap; pork belly wrapped w/ veg (ssam)

Question 7

Cha

Answer 7

Tea

Question 8

Cho

Answer 8

Vinegar

Question 9

Dashima

Answer 9

Kelp, dried thick seaweed; used for stocks or snacks

Question 10

Ddeok

Answer 10

Rice cakes; rice that has been cooked until glutonous, formed into a paste and shaped, sometimes sliced

Question 11

Doenjang

Answer 11

Fermented soy bean paste

Question 12

Dubu

Answer 12

Tofu

Question 13

Ganjang

Answer 13

Soy sauce (slightly sweeter, like caramel)

Question 14

Geotjeori

Answer 14

Quick kimchi salad

Question 15

Gim

Answer 15

Dried seeweed or Nori

Question 16

Gochugaru

Answer 16

Dried red chili powder

Question 17

Gochujang

Answer 17

Spicy fermented pepper paste; Made from fermented soy bean powder, sweet rice flour and dried korean chili flake

Question 18

*Gui

Answer 18

Broiled or grilled

Question 19

Guk or Tang

Answer 19

Soup

Question 20

Hoedeopbap

Answer 20

Bibimbap w/ raw fish, trad. steamed rice

Question 21

Hotteok

Answer 21

Sweet street, filled pancake, winter snack

Question 22

Hwe (hoe)

Answer 22

Raw seafood

Question 23

Jang

Answer 23

Sauce

Question 24

Jeon

Answer 24

Fritters made w/ anything (tempura)

Question 25

Jeongal

Answer 25

Large stew or casserole

Question 26

Jjigae

Answer 26

Stew

Question 27

Jjim

Answer 27

Steamed or braised

Question 28

Jorim

Answer 28

Reduced or long simmered... also a word for braised

Question 29

Kalbi

Answer 29

Short ribs

Question 30

Kimchi

Answer 30

Fermented vegetable side dishes

Question 31

Makgeolli

Answer 31

Unfiltered alcoholic beverage made from rice

Question 32

Mandu

Answer 32

Dumplings

Question 33

Miyuk

Answer 33

Seeweed salad; commonly used as salads or in soups

Question 34

Mooli

Answer 34

Daikon (big root) Radish, (large, white)

Question 35

Muchim

Answer 35

Seasoned or marinated side dished or salads

Question 36

Myeon

Answer 36

Noodles

Question 37

Namul

Answer 37

Seasoned vegetable side dishes

Question 38

Pajeon

Answer 38

Savory pancake, (Most popularly scallion or kimchi)

Question 39

Ramyun

Answer 39

Korean ramen

Question 40

Saeujeot

Answer 40

Tiny fermented shrimp. added to kimchi for umami

Question 41

S: Shibnen Mat

Answer 41

Chewing flavor from meat

Question 42

S: Shikgu

Answer 42

Family. Literal translation, mouths to feed

Question 43

Soju

Answer 43

clear alcoholic rice beverage, most popular alcohol in Korea. Can be anywhere from 16- 53% alcohol by volume

Question 44

S: Son Mat

Answer 44

Taste of hand, a person able to build the perfect bite w/ what's presented to them.

Question 45

Soondubu

Answer 45

Soft tofu

Question 46

Soondae

Answer 46

Blood sausage

Question 47

Ssam

Answer 47

Vegetables used to wrap grilled meat

Question 48

Ssamjang

Answer 48

BBQ paste made w/ doenjang (fermented soy bean paste) and gochujang (Spicy fermented pepper paste)

Question 49

Yuja/Yuzu

Answer 49

Tangy citrus fruit w/ slightly bitter edge. Like a mandarin or grapefruit