Sheet-Pan Japchae
Though readily available at restaurants today, japchae — the royal Korean stir-fried glass noodle dish — is traditionally a banquet affair, eaten just a few times a year at holidays and special occasions because the labor to produce it is so high. Each vegetable, among a rainbowed array, is ordinarily stir-fried individually, but in this variation, all of the vegetables roast together on the same sheet pan in color-blocked sections for ease and deliciousness. The roasted vegetables caramelize with less effort, and then need only to be tossed with the noodles and sauce, making japchae a dish within reach for any night of the week. The spinach, mushrooms and bell pepper recall key flavors of typical japchae, but you can use whatever vegetables you have on hand or prefer. Frozen spinach might not be a conventional ingredient, but it roasts beautifully and ends up tasting almost like umami-rich kale chips or roasted seaweed. You can add a drop of toasted sesame oil, if you’d like, but the toasted sesame seeds here lend enough of that quintessential aromatic nuttiness that makes japchae taste so regal.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1(10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 8ounces shiitake mushrooms, stemmed and thinly sliced
- 1orange or yellow bell pepper, thinly sliced
- Olive oil
- Salt and black pepper
- 2garlic cloves, minced
- 2tablespoons plus 1 teaspoon soy sauce, plus more to taste
- 1packed tablespoon dark brown sugar
- 1tablespoon maple syrup
- 1tablespoon toasted sesame seeds, plus more for serving
- 6ounces dangmyeon (sweet potato noodles; see Tip)
Instructions
Step 1
Position a rack in the top third of the oven and heat the oven to 425 degrees.Step 2
On a large sheet pan, arrange the spinach, mushrooms and bell pepper in three separate sections. Generously drizzle all with olive oil, then season with salt and pepper. Roast until charred in spots, gently stirring the vegetable sections one by one and rotating the pan halfway through, 20 to 25 minutes.Step 3
Meanwhile, bring a large pot of water to a boil. In a small bowl, stir together the garlic, soy sauce, brown sugar, maple syrup and sesame seeds and set aside.Step 4
When the vegetables are almost done roasting, add the noodles to the boiling water and cook according to package instructions, then drain and add directly to the sheet pan with the roasted vegetables. Using kitchen shears, cut the noodles once or twice directly on the sheet pan for easier handling.Step 5
Pour the sauce over and toss until all of the ingredients are evenly distributed. Taste for seasoning, adding more salt, soy sauce and sesame seeds if you like. Serve warm or at room temperature.