Sheet Pan Japchae with Roasted Wild Mushrooms

SERVES: 4

In my family, when we’re having japchae, we always seem to pick out and eat the mushrooms first, so I figured: Why not just develop a version with only mushrooms? I found that roasting a bunch of different varieties at once on a sheet pan to get them nice and crispy means you can simultaneously boil some noodles and prepare the dressing on the side. I love this kind of recipe: one very flavorful thing going in the oven (in this case, the medley of roasted mushrooms), a base carbohydrate (hey, sweet potato noodles) boiling on the stove, and a simple sauce a-stirring away (looking at you, soy sauce, garlic, and brown sugar). All three components get tossed together at the end, and you’re done.

Active Time: 15 Mins

Total Time: 25 mins

Sheet Pan Japchae with Roasted Wild Mushrooms

Produce

  • 1 large garlic clove
  • 1 pound wild mushrooms (oyster, shiitake)
  • 5 scallions

Pantry

  • 8 ounces dried dangnyeon (sweet potato noodles)
  • Olive oil
  • Kosher salt, freshly ground black pepper
  • 2 tablespoons plus 1 teaspoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon dark brown sugar
  • 1 tablespoon maple syrup
  • Toasted sesame seeds, for serving

1. Do some prep:

  • Cut or tear 1 pound wild mushrooms into bite sized (1”-2”) pieces.
  • Cut 5 scallions crosswise into 5” pieces.
  • Position a rack as close to the broiler element as possible and preheat the broiler.
  • Bring a large pot of water to a boil.

2. Roast the veg:

  • Arrange the mushrooms and scallions on a large rimmed baking sheet and drizzle generously with olive oil. Place under the broiler and roast until deeply caramelized and crispy, about 5 minutes, shaking the pan halfway through. This will greatly vary depending on the strength of your broiler. Watch them carefully.
  • Remove from the oven and season with salt and pepper.

3. Make the sauce:

  • In a small bowl, whisk together 2 tablespoons plus 1 teaspoon soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon dark brown sugar, 1 tablespoon maple syrup, and 1 finely grated large clove of garlic.

4. Cook the noodles and serve:

  • Cook the dangmyeon noodles according to package instructions.
  • When the noodles are done cooking, drain them and add them directly to the sheet pan with the roasted mushrooms.
  • Pour the dressing over the noodles and toss everything together with tongs.
  • Transfer the japchae to a large platter and sprinkle with sesame seeds.

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