Sheet-Pan Japchae
Published March 21, 2024
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 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)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
288 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 11 grams protein; 585 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Tip
- Dangmyeon (pronounced DAHNG-myun) are wonderfully bouncy, chewy, translucent noodles made from sweet potato starch. Available online and in any Korean grocery store, they come in large plastic bags, as the dried noodles are long and stiff until they’re cooked. Often labeled as glass noodles or Korean vermicelli, starchy dangmyeon become slack, slippery and beautifully shiny once boiled.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Juanita
This was great. Made (almost) to the recipe. Added a pile of slivered carrots to the sheet pan and sprinkled all with sesame seeds for the last 5 minutes. I also added 1 tsp of sesame oil to the sauce. I tossed everything together in the pot where I had cooked the noodles, which seemed easier than doing all on the sheet pan. Served with chili crisp and a fried egg on top. Delicious and easy.
kq
A great easy way to make Japchae. The only thing I changed is the oil. Using olive oil doesn't work that well with asian cooking as the flavour stands out too much. Use canola, vegetable or any other neutral oil. I'm not sure why the NYTimes recos olive oil in asian food. Yes, you can taste the difference.
Margaret
In response to Annie's question, why not break the noodles before cooking (rather than cut with scissors after cooking)--because sweet potato noodles are not brittle when dry, like Italian pasta noodles made of wheat. They are sort of tough and springy, and if you try to break them you end up yanking them and twisting them and getting yourself all hot and bothered. So, you cook them first and then cut them with scissors.
Annie
If the goal is to have shorter noodles, why would you not break them in half before boiling rather than cutting them with kitchen scissors on the sheet pan (Step 4)?
Chloe
Added carrots, red bell peppers, two inch scallions, and sliced yellow onions. When i made the sweet potato noodles, I coated it in sesame oil and some of the sauce. The sauce needs sesame oil so I added a tablespoon and more soy sauce.
Nic
Added a bunch of other veggies (cabbage, broccoli) and it was great. Just used more sheet pans. Highly recommend an egg and some chili crisp too. Only suggestion I have is to dress it all in a bowl rather than the sheet pan! So so delicious and is added to the regular rotation.
Heather
I haven’t made this, so my comment isn’t directed at the actual recipe. Just a wonderful memory of one of my daughter’s friends (in her 20s) bringing a delicious handmade batch of Japchae over on Thanksgiving when I was going through cancer treatments. I had never had it before, and it remains a favorite memory to our all-American feast…the beauty and taste of the dish were unmatched!
Pogo
Solid base recipe for glass noodles! I also sometimes roast my veg separately and toss them in with the noodles and sauce towards the end. Feels like cheating. But they taste great so whatever.
diana
This recipe is absolutely delicious! I so appreciate how it makes Japchae easy to prepare. It’s one of my favorite dishes, but it’s a lot of work usually. This is easy and incredibly good. It was a big hit in my house. I will make it again and again.
Ted
I really appreciate the sheet pan hack. This innovation made the dish achievable on a weeknight.
mb
this kind of noodles its easier - they dont tend to snap easily
Georganne
Added grated ginger to the soy/maple syrup prep for more depth of flavor. I'd do that again! This one will become part of my regular rotation! I, too, added slivered carrots and one sliced sweet onion for more vegetables when roasting. I think almost any vegetable would work with this.
Jeff
Serves four? That means each person gets 2 oz of mushrooms, 1/4 of a pepper, 2 1/2 oz of spinach, 1 1/2 oz of glass noodles, and some sauce. Maybe that's why I can't lose weight. Is that what you people call dinner? I added bok choy, carrots and scallions and my wife and I easily finished the whole thing. And, if I pushed, I could have eaten the whole thing myself. If it was good that is. It wasn't. The greens were overcooked and had the consistency of Kale chips.
kathy
I enjoyed making this after recently making the labor intensive way. Next time I will double the sauce and add a bit of heat. I added stir fried slivered carrots and snow peas. The frozen spoilage idea works well.
A Reader
I agree, and would suggest sesame oil instead in Asian dishes.
Rachel
This was the perfect side dish for fish I made for dinner. I combined the veggies and japchae in a bowl as I found that a lot easier (and I found I had no need to cut the noodles shorter as the recipe suggests). Great flavor! I added a drizzle of sesame oil at the end.
Hazel
My partner and I really enjoyed this. Next time I will roast the garlic with the other vegetables instead of having it raw in the sauce. As a side note, it's nice to line your sheet pan with tin foil so it's easier to clean when you're done : )
Allyson Smith
I made this with just two minor changes: avocado oil instead of olive oil, and I added a little sesame oil to sauce. We thought it was divine. Will increase amt. of sauce next round to include a few more veggies. (Broccoli florets and matchstick carrots.) Thank you so much, Eric Kim!!!
Warren
Find the best time to cut the noodles is while straining/draining/rinsing. Agree, no to olive oil.
Susan
Too 'shroomy for me. The spinach cooked faster, so I took it out before it got totally charred. It turned out to be the best part.
AJ
Super easy to combine with another sheet pan dish. I did Sheet-Pan Miso Chicken With Radishes and Lime alongside the japchae for a really hearty and easy meal for 10 people. Will definitely make both again.
Ellen
This was a hit even with my 2 year old granddaughter who slurped up the noodles as some were uncut. She kept adding seasoned radishes to it. This is a kid who loves spicy.
Anjali
This is *really* good!! Double everything to serve 4 people, and halve the amount of sweetener (we used just the maple syrup and it was plenty sweet). Julienned carrots add welcome color. For vegetarian protein, scramble or fry some eggs.
Todd
Adding carrots and onions to the roasted vegetables and it was great. Did 1 1/2 x the sauce and added ginger and sesame oil. I stirred in fresh spinach at the end vs. using the frozen. It wilts nicely. I didn’t have maple syrup but dark caro syrup worked. What a great addition to my repertoire and so flexible.
Laurie T
So easy, quick and delicious. 10/10!
DRK
Please add to your comments how long was your preparation time and cooking time. That will really help those of us who are apparently all thumbs and sluggardly. I really cannot chop and slice all the items in this recipe in 5 minutes as the recipe states. More like 15 or 20. What am I doing wrong?
Elizabeth
Good, but the sauce was too sweet. Next time, I'll skip the maple syrup and cut the brown sugar in half. I'll also marinate some tofu and roast it along with the veggies.
Lindsay from LA
Love this dish! Great for a weeknight. We had to sub in vermicelli rice noodles based on what was avail in store, but still turned out great. Only rec is to double the veggies if you can since they really cook down. Delicious and easy.
Sue
This was very easy, very good, very inexpensive and seems pretty healthy, too. It's all vegetables and mushrooms, and those sweet potato noodles make you feel like you've had a solid meal. I did what others did, and drained the noodles put them back in the pot and added the sauce and veggies.
Alex
Really good! Appreciate the high veggie to noodle ratio. However, this did not make 4 servings… Will perhaps up the noodles to 8oz next time and add tofu.
Private notes are only visible to you.
Advertisement
