Hyomo's kitchen sketchbook
Big flavor.Small budget.
Simple ingredients. Straightforward steps.
What to eat today?
Buldak Noodles with Corn Cheese Eat well//Live well
You don't need pricey ingredients to eat well. We cook, film and share easy Korean recipes from a home kitchen.
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Latest recipes
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Buldak Noodles with Corn Cheese
Well-drained corn turned into Korean corn cheese and piled over Buldak noodles. If you love Buldak but struggle with the heat, this combination makes it easier to enjoy.
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Cured Egg Yolks 3 Ways (Salt, Shio Kombu, Miso)
The same egg yolks, covered in salt, shio kombu or miso and cured in the fridge for two days. We compared which one tastes best with rice.
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Trimming Galbisal and Pan-Seared Ribs with Green Onion
I sharpened my knife, then trimmed and portioned a whole pack of galbisal (boneless beef rib meat) from Traders. Tonight's portion goes into the pan with thick-cut green onions.
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Kimchi Pork Belly Stir-Fry (Duruchigi)
Pork belly goes in first, then kimchi fries in the rendered fat. A simple version with just a few seasonings.
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Sous Vide Lamb with Butter and Herbs
Lamb cooked sous vide with butter and herbs at 63°C (about 145°F) for 3 to 4 hours, chilled for the trip, and finished on the grill the next day.
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Green Onion Suyuk with Garlic Sauce
Cook pork gently over a bed of green onions, then serve it with a sweet-tangy garlic sauce. The garlic cooked with the pork gets mashed into the sauce, too.
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Garlic Butter Corn Ribs
Cooked corn cut into ribs, coated in garlic butter and roasted in an air fryer.
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Pork Kimchi Jjigae
Sour kimchi and pork shoulder gently simmered together in rice-rinsing water.
Let's cook together
— Hyomo