How we price a recipe
Where the cost on every Hyomobap recipe comes from, and what it does not claim.
What the number is
Every recipe shows what one serving costs to cook at home, next to what the same dish costs at a restaurant in Seoul. The point of the pair is the gap between them, not the precision of either.
Where the prices come from
Seoul supermarket and traditional-market retail prices, surveyed August 2026. Not wholesale, not bulk, not a delivery app — the price of walking into a shop and buying the amount the recipe calls for.
How seasonings are counted
Soy sauce, sugar, sesame oil and the rest are charged by the amount used, not by the bottle. Three tablespoons of soy sauce is priced as three tablespoons.
Per serving
Total ingredient cost divided by the servings listed on the recipe. Nothing is added for gas, electricity or your time.
The restaurant price
A typical single serving of the same dish at an ordinary Seoul restaurant. For side dishes with no restaurant equivalent, the comparison is a banchan shop or a set meal.
Dollars
Won is the original. Dollars are converted at ₩1,380 = $1 and rounded to whole dollars above $10. A recipe can carry a corrected dollar figure that overrides the conversion.
What this is not
It is not accounting. Prices move, shops differ, and your pantry already holds half of this. Treat it as a consistent yardstick across recipes, not an invoice.
Surveyed // 2026-08-28