Review: BeHoomi Steam Eye Mask

When April visited me in Norway, she brought a small gift, a Steam Eye Mask. She told me she always uses them when she travels because they help her relax and fall asleep. I had never tried one before, but I was immediately intrigued. April is from Korea, and she’s amazing at spotting new beauty trends coming out of Asia.

I have to admit, my first thought was that the mask looked like a sanitary pad. The shape, the material, even the packaging. It all seemed like something meant for a completely different section of the toiletry bag. But once I put it on, I was pleasantly surprised. It started to warm up slowly, and after a couple of minutes it felt like having a soft, warm towel over my eyes. The version I tried was lavender-scented, and the fragrance was just right. Mild and soothing without being overly perfumed. The heat lasted about 20-25 minutes, and I could feel my face relax and my body sink into the bed. It was genuinely a nice feeling, and I completely understand why April loves these masks so much.

Apparently, the steam eye mask trend started in Japan in the early 2010s when the brand MegRhythm launched their original Steam Eye Mask. It quickly became popular among commuters and office workers who used it to unwind during breaks or on their way home. MegRhythm is still considered the best-known and most highly rated brand in the category, and their success is what really made the concept take off worldwide.

The mask April gave me was from BeHoomi. At first, I thought BeeHoomi was a Korean brand, but April said it was American. After looking closer, it turned out it was neither. The masks are sold through American webshops, but they’re actually made in China. That said, the quality is perfectly fine. The material feels nice against the skin, with no sharp edges or unpleasant plastic smell, which can sometimes be an issue with cheaper products.

The BeeHoomi mask is designed for single use. Inside, there’s a thin layer of powder that heats up when it comes into contact with oxygen. So once you open the package, the mask warms up on its own, no microwave or electricity needed. The temperature reaches around 104–113°F (40–45°C), and the gentle warmth combined with light steam feels like a mini spa treatment for your eyes. Most people use them to relieve tired or dry eyes, or simply to relax after a long day of screen time.

I’ve used it several times since then, especially after long days in front of my laptop, and it really makes a difference. Nothing dramatic, but enough that my eyes feel less tired and I relax faster. I especially like using it at night, right before bed. The warmth helps me relax and get ready for a good night’s sleep, and the lavender scent tells my body it’s time to wind down.

There are, of course, a few downsides. The mask can only be used once, and once it cools down, it’s done. It feels a bit wasteful packaging-wise, but on the other hand, it’s super convenient when traveling or when you just want a quick dose of comfort without having to do anything. I do wish the heat would last a little longer though, because 25 minutes goes by quickly once you’re fully relaxed.

All in all, I think the BeeHoomi Steam Eye Mask is a really nice product. It might look a little funny, but it works. If you have trouble unwinding at night or want to bring a bit of spa-like comfort on your next trip, it’s definitely worth trying.

BeHoomi 20 Packs Steam Eye Mask - Lavender
$11.03

If you’re looking for a way to unwind after a long day or ease tired eyes after hours in front of a screen, the BeHoomi Steam Eye Mask is a small luxury that makes a big difference. These self-heating masks warm up on their own as soon as you open the package, no microwave or electricity needed. The gentle warmth (about 104-113°F) feels soothing, like a soft towel over your eyes, while the lavender scent helps you relax and fall asleep faster. Each mask lasts around 20-30 minutes, making it perfect for travel, bedtime, or whenever your eyes need a quick spa moment.

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11/25/2025 10:00 pm GMT

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New York: Dookki - Tteokkbokki i Koreatown
Disclaimer: My meal at Dookki was complimentary, but as always, the opinions are my own.

I love tteokbokki, so when I was invited to check out Dookki’s new spot in Koreatown, of course I said yes. Dookki is a Korean chain specializing in tteokbokki, those wonderfully chewy rice cakes served in a glossy, spicy red sauce.

In Korea, the Dookki restaurants are run as AYCE. You get a pot of broth at your table and then help yourself from a long lineup of toppings: different kinds of tteok, noodles, fish cakes, vegetables, even tempura. At Dookki in New York City, the setup is more like fast food. You either pick from preset combinations or build your own by checking off the toppings you want on the order sheet.

I went for the build-your-own and chose fish balls, fish cake, mushrooms, bok choy, rice cakes, egg, noodles…well, everything! There was so much going on in the bowl that the tteok (rice cakes) were almost hidden underneath it all. I chose the original Dookki spicy sauce, which turned out milder than I expected, so next time I’ll probably try Tteokmo, their extra spicy version.

Tteokbokki is true comfort food to me. I just love those chewy rice cakes, and I never get tired of them. I can eat them year-round, no matter the mood. While I still prefer eating tteokbokki from a tiny tent restaurant in Seoul, Dookki is a solid option when the craving hits in the middle of Manhattan. The portions are big, and one order is easily enough for two or even three people to share, which makes it a really cheap meal if you’re with friends.

You’ll find Dookki inside Food Gallery 32, which has quickly become one of my favorite Koreatown food spots. The food hall is always bustling, and has a great selection of stalls serving all kinds of Korean fast food and desserts.

By the way, “Dookki” means “two meals” in Korean. The name comes from the original concept in Korea, where you’d start with tteokbokki and then, when just a little sauce was left in the pot, add rice to make bokkeumbap (fried rice) to finish the meal. Maybe not the luckiest brand name in English, but I guess Dookki so well-known in Korea that they kept it, even for the New York City branch:)

My Guide to Korean Restaurants in New York City

Dookki, Food Gallery 32, 11 W 32nd St fl 2, New York, NY 10001, United States

Dookki

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NYC: Tha Phraya - Really good Thai restaurant on the Upper East Side

It’s Restaurant Week in New York City again, which reminded me that I never got around to writing about my visit to Tha Phraya during last summer’s Restaurant Week.

Tha Phraya is on the Upper East Side and serves excellent, authentic Thai food. We started with Miang Kham, one of my favorite dishes from Thailand. You get small leaves (often betel leaves) that you fill with toasted coconut flakes, peanuts, dried shrimp, lime, and chili, then fold up and eat in one bite. The mix of sweet, salty, sour, and spicy is irresistible, like the essence of how Thailand tastes in one bite, if you ask me.

We also had Tod Mun Goong, crispy shrimp cakes with plum sauce for dipping, and Yum Som O, a refreshing pomelo salad with a great, slightly sweet, flavor. For the main course, we ordered a curry with shrimp. Not the prettiest dish, but the flavor was spot-on. The highlight of the evening, though, was the Pae Sa Pla Tod, a whole fried fish in a fantastic sauce. Having it on the Restaurant Week menu felt almost too good to be true, though I checked, and sadly it’s not on the menu this year.

The photos from that night aren’t much to brag about. I’m not sure what went wrong, but fortunately, the food tasted far better than the pictures suggest.

Tha Phraya, 1553 2nd Ave, New York, NY 10028

Tha Phraya
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LET’S KEEP IN TOUCH!

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Recipe: Green Bean Casserole - Thanksgiving Dinner

Green Bean Casserole has been a Thanksgiving classic in the US since the 1950s, when a test kitchen chef at Campbell’s mixed green beans, cream of mushroom soup, and crispy onions and somehow created the perfect holiday side. The recipe became so popular that Campbell’s eventually printed it on the soup cans, and that’s how a whole generation learned to make it.

In Denmark we don’t celebrate Thanksgiving, so even though this dish has been around for ages, it wasn’t until a couple of years ago that I first tried it, and finally understood the hype. The creamy sauce, the tender beans, and that salty onion crunch on top is just great with turkey.

My recipe is for a smaller batch, perfect for about four people as a side, and it has a slightly higher sauce to bean ratio, which I think makes it extra nice and cozy.

The original Campbell’s® Green Bean Casserole recipe >>

All my Thanksgiving Recipes

Holiday Recipes from Scandinavia and the US

Recipe: Green Bean Casserole

Servings

4

servings
Cook Mode

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Ingredients

  • 2 cups trimmed and halved green beans (about 250 g)

  • 1 can Campbell’s® Cream of Mushroom Soup

  • 2⁄3 cup whole milk (150 ml)

  • 1 teaspoon soy sauce

  • 1⁄4 teaspoon ground black pepper

  • 1 cup crispy fried onions (about 50 g)

Directions

  • Bring a large pot of salted water to a boil. Add the green beans and cook for about 2 minutes until just tender but still bright green. Drain and set aside.
  • In a mixing bowl, whisk together the cream of mushroom soup, milk, soy sauce, and pepper. Add the green beans and a little more than half of the onions. Fold gently to coat everything.
  • Bake at 350 F (175 C) for 20 minutes, then top with the rest of the onions and bake for another 5-10 minutes until the casserole is hot and the onions on top are golden and crispy. Serve warm.
Le Creuset Stoneware Heritage Set 3 Rectangular Dishes, Cerise
$134.95

If you’re looking for really good baking dishes, this stoneware set from Le Creuset is one of my favorites. The heat distribution is great, the glaze is durable, and the dishes are perfect for casseroles, pasta bakes, and anything you want to serve straight from the oven. Plus, they also look beautiful on the table. 

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11/26/2025 03:00 am GMT
Campbell's Condensed Cream of Mushroom Soup, 10.5 oz Can (Pack of 4)
$4.00

This is the classic Campbell’s Cream of Mushroom Soup you need if you want to make a traditional green bean casserole. The soup is decent on it's own but also works well as a quick sauce base, making it a great pantry staple.

Affiliate link: I might earn a commission if you make a booking, at no additional cost to you.
11/26/2025 03:00 am GMT

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Denmark: Oyster Safari at the Wadden Sea

One November morning, my mom and I set off for the Wadden Sea. We had signed up for an oyster safari with Marksture, a local operator that really knows the area. Everything out there runs on the tide, because if the water doesn’t recede enough, you simply can’t reach the oyster reefs. Our original meeting point was on Rømø, but it was moved to Hjerpsted shortly before we left home, since the tidal conditions were better there.

We were a small group of about twelve people, and once the practicalities were handled, including the handout of rubber boots, oyster knives, and buckets, we walked along the coast toward the spot our guide, Jan, said would be perfect that day. The native Danish oysters disappeared from the Wadden Sea decades ago. Today the population is almost entirely Pacific oysters, which are an invasive species with no natural predators here. You don’t have to worry about taking too many, because collecting them actually helps keep the population in check and supports the balance of the ecosystem.

The seabed was a mix of sand and mud, and if you didn’t keep a quick pace, you would sink right in with your boots. Jan showed us how to take short, fast steps to avoid getting stuck. He also assured us that you wouldn’t sink deeper than about eight inches before you hit firmer ground again.

It was incredible how many oysters there were out there, so it was just a matter of filling your bucket with as many as you could carry. We had a few breaks along the way, so Jan could share little stories and demonstrate how to open oysters. He had brought snaps (Danish aquavit) and hot sauce, so anyone who wanted to taste the fresh catch could do so. The oysters were amazing out there under the open sky with the sea breeze in our faces. And if you got too enthusiastic and had too many from your bucket, it was easy to gather more before heading back.

Marksture also offers an oyster barbecue on land, but my mom does not eat oysters, so we skipped that part. Instead, we drove home with two big buckets full of fresh oysters from the Wadden Sea. A beautiful experience in a stunning setting and plenty of delicious oysters to bring home.

Thinking About Going on an Oyster Safari? Here’s What to Know

We went with Marskture.dk, but several other operators offer tours, and they all run things differently, so check the details with the one you choose and see what’s included.

With Marksture you could rent rubber boots, buy gloves, and borrow oyster knives and buckets for free. There were only a limited number of buckets available, so I recommend bringing your own.

Bring good gloves. Waterproof is ideal, but thick gardening gloves also work. Oyster shells are sharp and you can cut yourself easily.

Dress warmly. I wore a regular jacket and jeans, which turned out to be too cold. I recommend a windproof jacket and some waterproof pants at the very least, but make sure you can move comfortably. Also bring a change of clothes in the car. When your boots get stuck in the mud it’s easy to lose balance, and it’s nice to have something dry waiting for you when you get back on land.

The oysters in the Wadden Sea are of the long, slender kind, and many of them grow together in clusters or attach themselves to other mussels. Try to avoid the ones that are too fused together, because they can be very hard to open.

Marskture's Motel

If you are planning a trip to the Wadden Sea area, Marskture’s Motel is a really charming place to stay. The old tobacco drying house in Højer has been turned into a small, family friendly bed & breakfast with eight rooms, all with a private bathroom. Marskture's Motel is run by the same family that runs the Marskture excursions, and some of their oyster tours end here with a cozy oyster barbecue. If you want a comfortable and practical base close to the Wadden Sea, this is a really good pick.

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Recipe: Hot and Sour Soup - my take on the Chinese takeout classic

I love a good Hot & Sour Soup and almost always order it when I get Chinese takeout, so I figured it was time to try making my own. It turned out surprisingly tasty, and if you ask me, it’s even better than many of the restaurant versions. This soup is warming and filling, with just the right balance between sour and spicy.

My recipe stays close to the traditional Chinese version with pork, mushrooms, and lily buds, but I like a soup with a bit more substance, so I’ve added a little extra of everything.

If you want to make it vegetarian, you can skip the pork and use a good vegetable stock instead of chicken. It will still have plenty of flavor from the shiitake and wood ear mushrooms. As it is, this soup makes a great lunch on its own, but with a bowl of rice on the side, it also works as a satisfying dinner.

Recipe: Hot and Sour Soup – my take on the Chinese takeout classic

Servings

2

servings as a main course, 4 as a starter or a side dish
Cook Mode

Keep the screen of your device on

Ingredients

  • 4 cups chicken stock

  • 4 dried shiitake mushrooms

  • 1 small handful dried wood ear mushrooms

  • 1 small handful dried lily buds

  • ½ cup bamboo shoots, cut into thin strips

  • 3 ½ oz pressed tofu

  • ¼ cup white vinegar

  • Oil for frying

  • 3 ½ oz (100g) ground pork

  • 1 tablespoon light soy sauce

  • 2 teaspoons dark soy sauce

  • 1 teaspoon sesame oil

  • ½ -1 teaspoon white pepper depending on how spicy you want it

  • 1 tablespoon chili oil

  • 1-2 tablespoons cornstarch

  • 1 scallion, finely sliced

Directions

  • Preparation
  • Soak the shiitake mushrooms, wood ear mushrooms, and lily buds in hot water for 20–30 minutes, or until soft.
  • Remove any hard stems from the shiitakes and slice them thinly. Cut the wood ear mushrooms into smaller pieces.
  • Cut the tofu in small cubes. If the bamboo shoots aren’t pre-cut, slice them into thin strips.
  • Trim off any tough ends of the lily buds and set everything aside.
  • Make the soup
  • Heat a little oil in a pot and brown the ground pork until it changes color.
  • Pour in the chicken stock and bring it to a boil.
  • Add the shiitake mushrooms, wood ear mushrooms, bamboo shoots, and lily buds. Let simmer for 5 minutes.
  • Stir in the vinegar, light soy sauce, dark soy sauce, sesame oil, white pepper, and chili oil. Taste and adjust. The soup should be both tangy and mildly spicy. If you’re using unsalted stock, add salt to taste.
  • Dissolve the cornstarch in a bit of cold water and stir it into the soup. Simmer briefly until it becomes glossy and slightly thickened.
  • Add the tofu at the end and heat gently for a few minutes without stirring too much, so it doesn’t break apart.
  • Taste once more and adjust with a little extra white pepper or vinegar if needed. Sprinkle with sliced scallions just before serving.

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    11/25/2025 10:00 pm GMT
  2. Dried Woodear Mushrooms, 2 oz, 56.7 g
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    If you enjoy making Asian soups or stir-fries, dried woodear mushrooms (also called black fungus) are an ingredient you’ll want to keep in your pantry. These VIGOROUS MOUNTAINS Dried Woodear Mushrooms have that signature crunchy-chewy texture and mild, earthy flavor that adds depth and umami to everything from hot and sour soup to noodle dishes and salads.

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    11/25/2025 10:00 pm GMT
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    11/25/2025 10:00 pm GMT
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    11/25/2025 10:00 pm GMT
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    11/25/2025 03:00 pm GMT
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