Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.
For our twelfth World Wednesday, we head to a nation that one of my favorite shows is set but to a restaurant I don’t think I’ve ever visited: Korean. With that said, let’s get to it.
1. Give the food that completes both of these blanks, thus completing one of my favorite exchanges of dialogue ever.
Hawkeye: It’s a ___ pot, Frank. ___! Pickled cabbage. They ferment it in the ground. There’s million of these buried all over Korea!
BJ: I’d get title to this land, Major. Before word gets out.
Hawkeye: Don’t you understand man, you’ve struck coleslaw!
2. Name this dish made with thick, fatty slices of pork belly meat, served with lettuce, perilla leaves, and sliced onions.
3. The dish shown here is named Haejangguk, and contains dried Napa cabbage, vegetables, and meat in a broth, and sometimes congealed ox blood. In English, this dish describes the use it is often eaten for. What is that purpose?
4. Translating as “fire meat”, name the dish containing grilled beef marinated in soy sauce, sesame oil, garlic. This dish is very associated with Korean barbecue.
5. Once again, let’s end our World Wednesday with alcohol. Essentially the Korean equivalent of Japanese sake, name the distilled, vodka-like drink with 10% to 25% proof. The Korean distiller Jinro is the leading producer of this alcohol.
Learned League precedent (LL54, MD2) – Name the Polish dish (and centerpiece of an annual Krakow summer festival) which is roughly the equivalent of the Japanese gyoza, Tibetan momo, Turkish manti, and Korean mandu.
Tomorrow: We haven’t tackled any fruits in a while, so let’s take care of our potassium levels by asking about bananas.
3. Hangovers (it’s called hangover stew)