Side Dishes

Pan-Grilled Korean Yam Salad with Mustard Dressing

Name: Pan-Grilled Korean Yam Salad with Mustard Dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Korean mountain yam (sanma); 20 g Chamnamul (Korean wild parsley); 20 g Stonecrop (dolnamul); 100 g Tomato; 1 Radish; 10 g Baby greens; 20 g Low-sodium soy sauce; 10 g Vinegar; 20 g Sugar; 10 g Mustard powder

겨자소스로 구운 산마샐러드

Golden slices of Korean mountain yam (sanma) with fresh greens, tomato and radish, dressed in a sweet-sharp soy mustard sauce. The potassium in chamnamul and stonecrop helps the body flush out accumulated sodium.

📝 Step-by-Step Instructions

Soak the baby greens in cold water.

Pan-Grilled Korean Yam Salad with Mustard Dressing — step 1

Peel the yam and slice it into rounds.

Pan-Grilled Korean Yam Salad with Mustard Dressing — step 2

Pan-fry the yam slices on both sides in a lightly oiled pan.

Pan-Grilled Korean Yam Salad with Mustard Dressing — step 3

Cut the chamnamul, stonecrop, tomato and radish into bite-sized pieces.

Pan-Grilled Korean Yam Salad with Mustard Dressing — step 4

Mix the mustard powder with water at about 30°C and let it develop.

Pan-Grilled Korean Yam Salad with Mustard Dressing — step 5

Mix the low-sodium soy sauce, vinegar, sugar and mustard to make the dressing. Plate the grilled yam and vegetables, then top with the dressing and baby greens.

Pan-Grilled Korean Yam Salad with Mustard Dressing — step 6

📊 Nutrition Facts (per serving)

112Calories (kcal)

16 gCarbs

3 gProtein

4 gFat

144.8 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.