Korean Grandma’s Cozy Life

“Korean soy-braised lotus root (yeongeun-jorim) — a sweet, savory, and glossy banchan with childhood memories and simple step-by-step recipe.” When I was little in Korea, my mother had her own quiet remedies. If I had a sudden nosebleed, she would head to the kitchen, slice a fresh lotus root, and hand me a crisp white disk to chew. Sticky threads would pull and stretch as I bit into it — I didn..

Korean sweet potato leaves recipe 🌿: a simple stir-fry with garlic, onion, and soy sauce. Nutritious summer side dish, rich in vitamins, fiber, and antioxidants — a true Korean superfood.Most people outside Asia are surprised when I tell them we eat sweet potato leaves.In many countries, only the root is eaten — baked, roasted, or mashed.But in Korea, the young leaves and tender stems become a ..