Korean Food Deep Dive Quiz
Kimchi, Korean BBQ, and the cuisine that's taken over the world.
About Korean Cuisine
Korean food has exploded in global popularity, driven by the Korean Wave (Hallyu) and the universal appeal of dishes like Korean BBQ, bibimbap, and tteokbokki. At the heart of Korean cuisine is kimchi — fermented vegetables that come in over 200 varieties and are so culturally significant that kimjang (the communal practice of making kimchi) is recognized by UNESCO as an Intangible Cultural Heritage. The average Korean consumes roughly 40 pounds of kimchi per year, and many Korean households have a dedicated kimchi refrigerator.
Soju holds the title of the most consumed spirit in the world, with Jinro being the best-selling soju brand globally. Korean drinking culture includes important etiquette rules: always pour with two hands, never pour your own drink, and turn away from elders when drinking. Anju — food specifically meant to accompany alcohol — is a central part of the Korean dining experience.
Frequently Asked Questions
What is the most popular type of kimchi?
Baechu-kimchi, made with napa cabbage and seasoned with gochugaru (Korean red pepper flakes), is the most well-known variety. However, Korea boasts over 200 different types of kimchi using various vegetables and seasonings.
What makes Korean BBQ unique?
Korean BBQ is distinctive for its tabletop grilling experience. Diners cook meats like samgyeopsal (pork belly), galbi (short ribs), and bulgogi (marinated beef) at the table. The meal is accompanied by numerous banchan (side dishes), lettuce wraps with ssamjang sauce, and typically soju or beer. Meat scissors are a common utensil at the table.
Are banchan really free and refillable?
Yes! Banchan — the small side dishes served at Korean restaurants — are complimentary and refillable. A typical meal includes 3 to 12 different banchan, which can range from kimchi and pickled vegetables to egg rolls and seasoned sprouts.
What is budae-jjigae?
Budae-jjigae, also known as "army stew," originated near US military bases after the Korean War. It combines traditional Korean stew ingredients with American processed foods like spam, hot dogs, and cheese, reflecting a resourceful period in Korean culinary history.