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..