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
$14.99

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.

Affiliate link: I might earn a commission if you make a booking, at no additional cost to you.
11/22/2025 08:00 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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Core Temperature and Meat Thermometers - My guide to perfectly cooked meat

Steve has this built-in sense for when meat is done. He’ll glance at a steak and somehow just know, and he always gets it spot on. I, on the other hand, used to just guess my way through roasts. It usually worked out, but every so often my perfectly planned medium rare turned into well done. Not ideal. Eventually, I gave in and started using a meat thermometer, and honestly, it changed everything. Cooking meat and poultry became so much easier, no more guessing, no more surprises. Once you start cooking by temperature instead of time, your steaks, roasts, and Sunday chicken come out just right, every single time.

What a meat thermometer actually measures

A meat thermometer reads the core temperature inside the meat. Most models have either a digital display or an analog dial. Some probes are oven safe and stay in throughout cooking. Others are instant read models you use for a quick check when the meat comes out of the oven or off the grill.

How to place the probe

If your thermometer can stay in the oven, insert it from the start. Aim for the thickest part and avoid bones or the pan, which can throw off the reading. With thinner cuts, take care not to poke all the way through. You want the tip right in the center to get the true core temperature.

If you’re using an instant read thermometer, pull the meat a couple of minutes before you think it’s done, check quickly, and return it to the heat if needed.

Resting matters

Temperatures keep rising a few degrees while the meat rests. Pull your roast or steak just shy of the target and rest it uncovered or loosely tented with foil for 10 to 15 minutes. You’ll get juicier meat and a more even temperature from edge to edge.

Recommended core temperatures


These temperatures follow standard professional guidelines. For the best results, take the meat out a few degrees early to allow for carryover cooking, especially with larger roasts.

Beef, steaks and roasts

Rare: 120 to 125°F
Medium rare: 130 to 135°F
Medium: 135 to 145°F
Medium well: 145 to 155°F
Well done: 160°F and up

For example, if you’re aiming for medium rare roast beef, take it out of the oven at around 130°F and let it rest. The temperature will rise a few degrees to about 135°F, leaving you with meat that’s rosy, juicy, and perfectly tender. The same principle applies to the other temperature ranges, always pull the meat a little early to account for carryover cooking.

Duck
Rosy duck breast: 140 to 145°F
Well done duck or legs: 160 to 165°F in the thigh

In my opinion, duck breast is best around 140 to 145°F, when the meat is still juicy with a rosy center. Whole duck and legs do better a bit hotter, so the thigh meat turns tender and flavorful.

Chicken and other poultry
Breast and thighs: 165°F in the thickest part
Whole chicken: 165°F in the breast, 175 to 180°F at the thigh joint for the best texture

Chicken and turkey should always be fully cooked. The juices should run clear, and there should be no pink near the bone. Duck, on the other hand, can be served medium, with a juicy, rosy center.

Fish
Most fish: 125 to 130°F for moist, flaky flesh

Fatty fish such as salmon: 120 to 125°F for a slightly translucent center, 125 to 130°F for more set.

White fish such as cod or haddock: about 130°F for firm but still juicy

Tuna steaks: about 110 to 115°F for a deep red center

A few extra tips

If you’re roasting, you can pair your meat thermometer with an oven thermometer so you know your oven is actually at the temperature you set.

Many modern thermometers let you set alarms and monitor from your phone, which is great for long roasts or smoking.

Clean the probe thoroughly after each use, especially after checking raw poultry.

Deiss PRO Digital Meat Thermometer Ultra Fast Digital Cooking Thermometer
$14.98

If you’re ready to take the guesswork out of cooking, a good digital thermometer is a must. The Deiss PRO Digital Meat Thermometer is one of my favorites. It’s fast, accurate, and easy to use, whether you’re roasting a chicken, checking a steak, or making caramel. The backlit display is great for dim kitchens or outdoor grilling, and it gives you an instant reading in just a couple of seconds. It’s waterproof (so you can rinse it under the tap), folds neatly for storage, and even has a magnet so you can keep it right on the fridge. A small tool that makes a big difference in getting your food cooked just right every single time.

Affiliate link: I might earn a commission if you make a booking, at no additional cost to you.
11/23/2025 10:00 am GMT
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Korean BBQ at Rib No. 7, Koreatown, New York City

Rib no. 7 is now permanently closed and a new restaurant claaed JuDam is opening.

It was Friday night in New York City, and we didn’t have a reservation. I had mixed up the days and accidentally booked Osamil for Saturday instead of Friday. After trying our luck at Nubiani, where the first available table wasn’t until 11 pm, we decided to take a chance and stop by Rib No. 7. I wasn’t too hopeful since it looked fully booked online, but we got lucky. A table had just opened up as we walked in.

I’d been to Rib No. 7 before but had almost forgotten how good it actually is. April was the one who first told me about it. It’s one of her favorite Korean BBQ spots in the city, and I completely understand why.

Rib No. 7 is known for woodae galbi, which are thick, premium cuts of beef short ribs. It’s one of the most treasured cuts in Korean BBQ because the meat stays juicy and develops a deep, rich flavor. Rib No. 7’s signature marinated version is called Dressed Up Galbi. The marinade adds an extra layer of umami and makes the meat incredibly tender and delicious. We also ordered pork jowl, which is a cut from the pig’s cheek. It’s perfect for Korean BBQ thanks to its marbling, as all that fat melts into the meat and gives it amazing flavor and texture.

Steve wanted soybean stew, so we added that too. Soybean stew, doenjang jjigae, is one of those dishes that always hits the spot, especially in fall and winter. The version at Rib No. 7 was rich and comforting, with that deep, savory taste of fermented soybeans that pairs so great with grilled meat. Steve also ordered a Korean beer called Geum Gang Lager, which neither of us had tried before. It turned out to be a great surprise, crisp and light with a subtle honey note that we both loved.

Like most upscale KBBQ places in New York, the staff does the grilling for you, so you can just sit back and enjoy the meal. And whatever you do, promise me you’ll order the After BBQ Fried Rice. The rice is fried on the same grill where the meat was cooked, letting it soak up all that flavorful fat and caramelized bits. Then they mix in egg and finely shredded seaweed, and the result is pure magic. The portion is generous, so if you’re already full from the meat and banchan, take the rest to go. It tastes just as good reheated the next day. After BBQ fried rice is one of the best ways to finish a Korean BBQ meal, and it’s a shame you don’t see it more often outside Korea because it’s so simple yet so good.

We had such a nice evening. The food was outstanding, and the service was spot on, never rushed and never slow. We left full and happy, and already thinking about when to go back.

A Beginner’s Guide to Korean BBQ – The Meat, The Wraps, The Magic

Curious about Korean food or planning to visit Korea?

Read my Korea Blog about Food and Travel

Rib No. 7, 32 W 33rd St, New York, NY 10001, United States

Rib No 7

Hotels in New York City

There’s nothing like starting your day in New York City, with endless adventures waiting just outside your door. To get the best rates and the widest selection of hotels, I recommend booking well in advance of your stay.

Find the perfect place to call home while you're here:

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Ninja Indoor Grill and Air Fryer Foodi Smart XL
$279.99

If you’ve ever wished you could get that perfect grilled flavor without stepping outside, the Ninja Foodi Smart XL Grill and Air Fryer is a game changer. It sears steaks, crisps fries, roasts veggies, and even bakes, all in one sleek countertop appliance. With a built-in smart thermometer and a smoke control system, it takes the guesswork (and the mess) out of indoor grilling. Perfect for weeknight dinners or whenever you’re craving that char-grilled taste without firing up an outdoor grill.

Affiliate link: I might earn a commission if you make a booking, at no additional cost to you.
11/23/2025 08:00 am GMT
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Raccoons in Central Park

Steve and I were out for an evening walk in Central Park when we suddenly spotted a raccoon emerging from the bushes a bit further up the path with her baby right behind her. The raccoon mom looked around carefully to make sure it was safe to cross before stepping out. She led the way with confident strides while the baby hurried close behind. They quietly disappeared into the bushes on the other side, unfazed by the small group of people who had stopped to watch.

I’ve seen plenty of squirrels in Central Park, along with turtles, different kinds of birds, and even a fox once, but this was the first time I’d ever seen a raccoon. It’s fascinating how much wildlife there is here, right in the middle of New York City, if you just take a moment to look.

Raccoons live wild in most parts of the US, and in some of the green spots in larger cities, they’ve long adapted to city life alongside people. They usually come out at night, and parks like Central Park are some of the best places to spot them, just like we did that evening. But even though they look cute, it’s important to remember that they’re wild animals. You shouldn’t try to feed them or get too close, just keep your distance, enjoy the sight, and let them be.

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