Learning the Basics

Before we start cooking, here are some tips on how to make your Korean cooking experience easier and more fun. Easy ways of sizing ingredients, cutting methods, making stocks and juices, measuring and heat control are easily explained so that even beginner cooks can make delicious Korean dishes at home.

Approximate Size
  • Approximate Size
  • Basic Cutting
  • Making Stock
  • Making “Juice”
  • Measuring
  • Heat Control
  • Making Rice

Approximate Size

  • 1 shiitake mushroom = 20g 1 shiitake mushroom = 20g
  • 1/2 potato = 50g 1/2 potato = 50g
  • 10 clams = 50g 10 clams = 50g
  • 1/4 zucchini = 50g 1/4 zucchini = 50g
  • 1/4 cucumber = 30g 1/4 cucumber = 30g
  • 10cm leek = 20g 10cm leek = 20g
  • 1 clove garlic = 5g 1 clove garlic = 5g
  • 1/4 onion = 50g 1/4 onion = 50g
  • 10cm leek = 20g 1/2 ginger = 10g
  • 1/3 carrot = 100g 1/3 carrot = 100g
  • radish = 50g 1 radish = 50g
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