The potassium content of chamnamul and pork sprouts helps excrete sodium accumulated in the body.
Calories
112kcal
Carbs
16g
Protein
3g
Fat
4g
Sodium
144.8mg
Ingredients
Main
Others
Mountain Yam(100g), Pimpinella (Wild Chervil)(20g), Stonecrop(20g), Tomato(100g), Radish(1pcs), Young Leaf(10g), Low-sodium Soy Sauce(20g), Vinegar(10g), Sugar(20g), Mustard Powder(10g).
Finding these ingredients in the US
- Low-sodium Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsPimpinella (Wild Chervil)
- Rich in vitamin A (480μg) — supports normal vision and skin health
- Rich in potassium (960mg) — helps balance sodium and supports muscle function
Tomato
- Rich in vitamin C (14mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.6g) — can support digestion and help you feel full
Young Leaf
- Rich in iron (7mg) — helps your blood carry oxygen
- Rich in calcium (300mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Soak the young leaves in cold water.
🔍Peel the yam and cut into rounds.
🔍Lightly oil a pan and grill the sliced yam on both sides.
🔍Cut the pimpinella, stonecrop, tomato, and radish into bite-size pieces.
🔍Mix mustard powder with 30℃ water and let it ferment.
🔍Mix vinegar, sugar, and fermented mustard evenly into low-sodium soy sauce to make the sauce; plate the grilled yam and the prepared vegetables, and top with the prepared sauce and young leaves.