Sheet-Pan Japchae [View all]

https://cooking.nytimes.com/recipes/1025197-sheet-pan-japchae

https://archive.ph/za1Y9



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.

Ingredients

Yield: 4 servings


Preparation

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.

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