Yahoo Lifestyle The Korean Way to Make a Sheet Pan Dinner 10x Better
I love a long cooking project, but there's so much to love about sheet pan dinner recipes. They're easy, hands-off and a large quantity of food cooks evenly and quickly all at once. For so long, sheet pan recipes have been labeled an easy weeknight savior and while that remains true, sheet pan recipes can be clutch for simplifying the process it takes to make notoriously complicated party foods.
One of my favorite party foods is japchae, or Korean glass noodles mixed with different vegetables. Typically, japchae requires you to stir-fry each individual vegetable but to cut the guesswork and save time, we recently found that you can cook japchae on a sheet pan. Here's how it's done.
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What is Japchae?
This Korean noodle stir-fry dish is composed of chewy, bouncy glass noodles toss in a sweet-salty soy-based sauce with lots of vegetables and often meat. Created originally as a palace banquet food for the royal family during the Joseon Dynasty, japchae remains popular celebratory dish served at weddings, birthdays and holidays such as Seollal, or Korean new year.
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Why Make Japchae on a Sheet Pan
Most of the energy needed to make japchae is allocated on the prep of individual parts: the noodles, the vegetables and the sauce. None of it is complicated, but when you're in a bind to make other things for a dinner party, a multi-prong recipe can be quite cumbersome to execute. By arranging the ingredients on a sheet pan to make japchae, you can eliminate half of that work. "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," writes Eric Kim in his NYT Cooking recipe for Sheet-Pan Japchae. What's more it takes 30 minutes start to finish.
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How to Make Japchae on a Sheet Pan
On a large sheet pan, arrange spinach, mushrooms, and bell pepper in separate sections, drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes in the oven at 425°, stirring and rotating the pan halfway through. Meanwhile, bring a pot of water to a boil and mix garlic, soy sauce, brown sugar, maple syrup, and sesame seeds in a small bowl. Cook the noodles according to package directions, drain, and add them to the sheet pan with the roasted vegetables. Use kitchen shears to cut the noodles for easier handling, then pour the sauce over and toss everything together. Adjust seasoning if needed and serve warm or at room temperature.
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