Sheet-Pan Japchae Sheet-Pan Japchae（日本板菜）

Name: Sheet-Pan Japchae
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: korean
Ingredients: 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry; 8 ounces shiitake mushrooms, stemmed and thinly sliced; 1 orange or yellow bell pepper, thinly sliced; Olive oil; Salt and black pepper; 2 garlic cloves, minced; 2 tablespoons plus 1 teaspoon soy sauce, plus more to taste; 1 packed tablespoon dark brown sugar; 1 tablespoon maple syrup; 1 tablespoon toasted sesame seeds, plus more for serving; 6 ounces dangmyeon (sweet potato noodles; see Tip)

By Eric Kim 作者：Eric Kim

Published March 21, 2024 已发表 2024 年 3 月 21 日

Sheet-Pan Japchae — Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
约翰尼·米勒（Johnny Miller）为《纽约时报》（The New York Times）撰稿。食品造型师：Rebecca Jurkevich。

Total Time 总时间: 30 minutes 30 分钟
Prep Time 准备时间: 5 minutes 5 分钟
Cook Time 烹饪时间: 25 minutes 25分钟
Rating 额定值: 4(285)
Notes 笔记: Read 29 community notes
阅读 29 篇社区笔记

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.
虽然今天在餐馆里很容易买到，但日本菜——韩国皇家炒玻璃面——传统上是一种宴会活动，每年只在节假日和特殊场合吃几次，因为制作它的劳动力太高了。每一种蔬菜，在彩虹阵列中，通常都是单独炒的，但在这种变化中，所有的蔬菜都在同一张平底锅上以色块部分一起烤制，以方便和美味。烤蔬菜不费吹灰之力就焦糖化了，然后只需要与面条和酱汁一起搅拌，使日本菜成为一周中任何一个晚上都可以吃到的菜。菠菜、蘑菇和甜椒让人想起典型日本菜的主要风味，但您可以使用手头或喜欢的任何蔬菜。冷冻菠菜可能不是一种传统成分，但它烤得很漂亮，最终尝起来几乎像富含鲜味的羽衣甘蓝片或烤海藻。如果你愿意，你可以加一滴烤芝麻油，但这里的烤芝麻提供了足够的典型芳香坚果味，使日本的味道如此高贵。

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Ingredients 成分

Yield: 屈服：4 servings 4 份

1(10-ounce) package frozen chopped spinach, thawed and squeezed dry
1（10盎司）包装冷冻切碎的菠菜，解冻并榨干
8ounces shiitake mushrooms, stemmed and thinly sliced
8盎司香菇，去茎切成薄片
1orange or yellow bell pepper, thinly sliced
1橙色或黄色甜椒，切成薄片
Olive oil 橄榄油
Salt and black pepper 盐和黑胡椒
2garlic cloves, minced 2瓣大蒜，切碎
2tablespoons plus 1 teaspoon soy sauce, plus more to taste
2 汤匙加 1 茶匙酱油，再加更多调味
1packed tablespoon dark brown sugar
1包匙黑糖
1tablespoon maple syrup 1汤匙枫糖浆
1tablespoon toasted sesame seeds, plus more for serving
1汤匙烤芝麻，外加更多食用
6ounces dangmyeon (sweet potato noodles; see Tip)
6盎司当面（红薯面;见提示）

Ingredient Substitution Guide
成分替代指南

Preparation 制备

Step 1 第 1 步
Position a rack in the top third of the oven and heat the oven to 425 degrees.
在烤箱的顶部三分之一处放置一个架子，将烤箱加热至 425 度。
Step 2 步骤 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.
在一个大平底锅上，将菠菜、蘑菇和甜椒分成三个独立的部分。用橄榄油大量淋上，然后用盐和胡椒调味。烤至烧焦，轻轻搅拌蔬菜部分，中途旋转平底锅，20 到 25 分钟。
Step 3 步骤 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.
同时，将一大锅水煮沸。在一个小碗里，将大蒜、酱油、红糖、枫糖浆和芝麻搅拌在一起，放在一边。
Step 4 步骤 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.
当蔬菜几乎烤熟后，将面条加入沸水中，按照包装说明煮熟，然后沥干水分，与烤好的蔬菜一起直接加入平底锅中。使用厨房剪刀，直接在平底锅上切面条一到两次，以便于处理。
Step 5 步骤 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.
将酱汁倒在上面，搅拌均匀，直到所有成分均匀分布。调味的味道，如果你愿意，可以添加更多的盐、酱油和芝麻。趁热或室温食用。

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.
当面（发音为DAHNG-myun）是由红薯淀粉制成的非常有弹性、耐嚼、半透明的面条。在网上和任何韩国杂货店都可以买到，它们装在大塑料袋里，因为干面条在煮熟之前又长又硬。淀粉状的当面通常被贴上玻璃面条或韩国粉丝的标签，一旦煮沸，就会变得松弛、滑溜和美丽的光泽。

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您对《纽约时报烹饪》的访问权限有限。

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订阅以返回此食谱，以及针对每个兴趣和技能水平的 20,000 多个食谱。

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Ratings 评级

4 out of 5 合计4所中的第5

285 user ratings 285 用户评分

Have you cooked this? 你煮过这个吗？

Private Notes 私人笔记

Leave a Private Note on this recipe and see it here.
在这个食谱上留下私人笔记，看看这里。

Cooking Notes 烹饪笔记

Juanita 胡安妮塔5 days ago

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.
这太棒了。（几乎）按照食谱制作。在平底锅中加入一堆胡萝卜片，最后 5 分钟撒上芝麻。我还在酱汁中加了1茶匙芝麻油。我把所有东西都扔进了我煮面条的锅里，这似乎比在平底锅上做所有东西都容易。配上辣椒酥和煎蛋。美味又简单。

Chloe 克罗伊5 days ago

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.
加入胡萝卜、红甜椒、两英寸葱和黄洋葱片。当我做红薯面时，我涂上芝麻油和一些酱汁。酱汁需要芝麻油，所以我加了一汤匙和更多的酱油。

kq2 days ago

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.

Annie2 days ago

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)?

Pogo1 week ago

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.

Nic4 days ago

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.

diana5 days ago

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.

Ted2 days ago

I really appreciate the sheet pan hack. This innovation made the dish achievable on a weeknight.

Heather2 days ago

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!

mb2 days ago

this kind of noodles its easier - they dont tend to snap easily

A Reader2 days ago

I agree, and would suggest sesame oil instead in Asian dishes.

Jeff2 days ago

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.

Georganne2 days ago

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.

Margaret10 hours ago

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.

kathy19 hours ago

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.

Mary Ann19 hours ago

Are these noodles gluten free?

Colorado Teacher1 day ago

My friend is GF. This recipe appears to be GF but would appreciate confirmation of that. Thanks

dimmerswitch19 hours ago

Colorado Teacher - You ask if this recipe is GF. IF you choose a gluten free soy sauce then this will be gluten free. Potato starch noodles (glass noodles) do not contain gluten. But most soy sauces are made with wheat. Look for soy sauces labeled GF that use rice; Kikkoman makes one. Or use Tamari, made with only soy, like San-J brand.

Susigaj2 days ago

Is there a glossary of terms for NYT cooking. When they say "sheet pan" does it always mean a half sheet pan, 18 x 13 x 1"?

Georganne2 days ago

mary sano2 days ago

Fantastic - easy and versatile! I added tofu and used shirataki noodles I had in the fridge - basically the same thing I think ? Super delicious

Jeff2 days ago

Eva2 days ago

Very tasty and easy! I used rice noodles because that’s what I had, but will definitely seek out glass noodles for the future. Added scallions and substituted canola oil for the olive oil as others suggested. Next time I’ll use two sheet pans for more veggies and perhaps some roasted tofu. The sauce is delicious.

Karen2 days ago

What can you substitute for sweet potato noodles? Living in very rural Wyoming and no access to sweet potato noodles. What we can get is Thai Kitchen Rice Noodles or sometimes I can get Udon noodles.

Yoshimi2 days ago

The olive oil and lack of sesame oil is concerning, but I like the sheet pan approach.

Mary Frances Ellison2 days ago

I will be cleaning out my crisped this weekend to make this! And BTW, I would totally go for the cooking show where Eric Kim would make a sheet pan version of people's favourite/family recipes! I think it's a hit, Eric! Can I produce the show?

Nanette2 days ago

If you're drizzling with oil, why use watery frozen spinach? Fresh is so much better and easy if you use packaged cleaned spinach!

RS2 days ago

What would be a recommendation for a noodle substitute? Thank you

Jah Neekay2 days ago

Bean sprouts maybe? Unroasted of course, they'd warm enough when tossed with the hot stuff.

dimmerswitch2 days ago

RS - You ask for "... recommendation for a noodle substitute" for this sheet pan japchae recipe. With respect, I offer my recommendation that finding a different recipe is your best bet. Sweet potato noodles (aka glass noodles, sweet potato starch noodles) are essential for japchae. If you want to play with these flavors in a non noodle dish, you could probably try steamed rice and mix together with veg and sauce as spec'd in this recipe.

Heather2 days ago

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