Grilled Chinese Yam Salad with Mustard Sauce

Photo: Korea Ministry of Food and Drug Safety

Grilled Chinese Yam Salad with Mustard Sauce

Name: Grilled Chinese Yam Salad with Mustard Sauce
Cuisine: South Korea
Ingredients: 100 g Chinese yam (sanma) (100g); 20 g chamnamul (pimpinella greens) (20g); 20 g donnamul (stonecrop) (20g); 100 g tomato (100g); radish (1 pc); 10 g baby greens (10g); 20 g low-sodium soy sauce (20g); 10 g vinegar (10g); 20 g sugar (20g); 10 g mustard powder (10g)

겨자소스로 구운 산마샐러드

Side dish · Grilled

Side dishesCourse

112kcal · per serving

Not spicySpice

🌱 Vegan

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Recipe

Grilled Chinese Yam Salad with Mustard Sauce

Not spicyVeganContains: gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

Chinese yam (sanma)산마(100g)
100 g
chamnamul (pimpinella greens)참나물(20g)
20 g
donnamul (stonecrop)돈나물(20g)
20 g
tomato토마토(100g)
100 g
radish레디쉬(1 pc)
baby greens어린잎(10g)
10 g
low-sodium soy sauce저염간장(20g)
20 g
vinegar식초(10g)
10 g
sugar설탕(20g)
20 g
mustard powder겨자가루(10g)
10 g

Nutrition per serving

112kcal

16gCarbs

3gProtein

4gFat

144.8mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Soak the baby greens in cold water.
Peel the yam and cut into rounds.
Lightly oil a pan and grill the cut yam on both sides.
Cut the chamnamul, donnamul, tomato, and radish into bite-size pieces.
Mix the mustard powder with water at 30°C (86°F) and let it ferment.
Mix the low-sodium soy sauce with vinegar, sugar, and the fermented mustard evenly to make a sauce; place the grilled yam and prepared vegetables on a plate and top with the sauce and baby greens.

💡 TipThe potassium in chamnamul and donnamul helps flush out sodium that has built up in the body.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.