FAQ

10 common questions about recipe scaling and unit conversion.

Q1. How many milliliters is 1 cup?

Korean cooking: 1 cup = 200 ml. US recipes: 1 cup = 240 ml. This tool defaults to 200 ml and shows the US value as reference.

Q2. How many grams is 1 cup of flour?

About 100 g for all-purpose flour in a Korean 200 ml cup. Depending on packing method, it can vary 85–125 g. For baking precision, use a scale.

Q3. What is the difference between "1 T" and "1 t"?

Uppercase T = tablespoon = 15 ml. Lowercase t = teaspoon = 5 ml. Korean blogs use the same notation.

Q4. Is a dinner spoon the same as 1 tablespoon?

Not exactly. A regular dinner spoon is ~10–12 ml, smaller than a measuring tablespoon (15 ml). Use measuring spoons when precision matters.

Q5. What about fractional results like 0.5 egg?

Round discrete ingredients (eggs, potatoes, onions) to whole numbers, or beat one egg and use 30 ml of the mixture. Minor adjustments rarely affect the result.

Q6. Does 2x servings mean 2x cook time?

No. Keep temperature the same and extend time by 10–20%. Use a larger pan. Sauté and soup times often stay nearly identical.

Q7. How to convert oven °F to °C?

(°F − 32) × 5/9 = °C. E.g. 350°F = 177°C, 400°F = 204°C. Use the temperature converter on the home page.

Q8. Why are soy sauce and sesame oil measured in tbsp, not cups?

Seasonings need taste adjustment, so a tbsp range gives flexibility. Measuring in cups makes it easy to accidentally over-season.

Q9. Can I use a US recipe verbatim with Korean cups?

It depends. For soups and stir-fries, 200 ml is usually fine. For baking, grams are safer. Quick rule: 1 US cup ≈ 1 1/5 Korean cups.

Q10. How accurate are the results?

Density values are averages across sources; individual ingredient brands and conditions vary by ±15%. For baking precision, weigh ingredients on a scale.