goto content

  • sitemap
  • sign up
  • my page
  • visitkorea on Facebook
  • visitkorea on Twitter
  • visitkorea on YouTube
  • visitkorea on RSS

Korea Banner (Left)

The Basics of cooking Korean Food print

Measuring Measuring Tool
  • 1) Balance

    A balance is a weighing instrument that gives the weight of ingredients in grams, kilograms, ounces or pounds. When using a food scale, place it on a flat, horizontal surface and adjust the starting point to zero.
  • 2) Measuring Cup

    A measuring cup is a tool for measuring volume. In countries such as the United States, 1 cup equals 240 ml, but in Korea, 1 cup equals 200 ml.
  • 3) Measuring Spoon

    A measuring spoon is a tool for measuring small volumes. There are two measuring spoons; “tbsp” stands for tablespoon and “tsp” stands for teaspoon.
  • 4) Thermometer

    A thermometer is an instrument for measuring cooking temperature. In general, a kitchen thermometer is a non-contact type infrared thermometer that measures the surface temperature. When measuring the temperature of liquids such as oil or syrup, use a stick liquid thermometer scaled 200-300º℃. When measuring the temperature of meat, use a meat thermometer that can measure the interior temperature of the meat with a needle probe sensor.
  • 5) Timer

    When measuring cooking time, use a stopwatch or timer.
  • Photo: Balance, Timer, Measuring cup (1 cup), Measuring spoons (1 tbsp, 1 tsp, ½ tsp, ¼ tsp), Thermometer
lineMeasuring Method
  • 1) Powder ingredients

    To measure powder ingredients such as flour, scoop it out removing lumps, and level the surface without pressing down.
  • 2) Liquid ingredients

    To measure liquid ingredients such as oil, soy sauce, water or vinegar, use transparent cups. Because liquids have surface tension, measure them with measuring cups or spoons after filling them up to the edge, or for more accuracy, read the measurement at the bottom line of meniscus of the liquid.
  • 3) Solid ingredients

    To measure a solid ingredient such as soybean paste or minced meat, fill a measuring cup or spoon and level the surface.
  • 4) Granular ingredients

    To measure granular ingredients such as rice, red beans, black pepper or sesame seeds, fill the measuring cup or spoon and shake it gently to level the surface.
  • 5) Thick ingredients

    To measure thick ingredients such as red pepper paste, pack the ingredient into the measuring cup or spoon and level the surface with a straight-edged tool.
lineMeasuring unit
  • - 1 cup = 1 c = about 13 tbsp +1 tsp = 200 ml water = 200 g water
    - 1 tablespoon = 1 tbsp = 3 tsp = 15 ml water = 15 g water
    - 1 teaspoon = 1 tsp = 5 ml water = 5 g water

     * Source: The beauty of Korean Food: With 100 Best-loved recipes by institute of Traditional Korean Food

Quick Menu Quick Menu