Japchae, a classic Korean comfort dish made with sweet potato noodles and vegetables in a savory sauce, is a must-have for celebrations like Seollal. While traditional japchae involves sautéing each vegetable separately and boiling the noodles in a separate pot, this sheet pan method simplifies the process.
By cooking everything together on a single pan, you lock in all the flavors with minimal effort. It’s easy, delicious, and perfect for enjoying anytime you crave this beloved dish!
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Preheat the oven to 375°F.
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Place the sweet potato noodles in warm water in a sheet pan for 20–30 minutes, or until softened and pliable.
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Arrange the red bell pepper, carrot, yellow bell pepper, scallions, onion, and shiitake mushrooms on a separate sheet pan. Toss with ½ tablespoon neutral oil and ¼ teaspoon kosher salt. Set aside.
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Mix the soy sauce, light corn syrup, oyster sauce, chopped garlic, ground black pepper, ½ tablespoon neutral oil, the remaining ¼ teaspoon kosher salt, and water until well combined in a small bowl.
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Once the noodles are softened, drain them and add them to the sheet pan with the vegetables. Pour the sauce over the noodles and veggies, tossing until evenly coated.
- Cover the sheet pan tightly with foil and bake for 15 minutes. Check the noodles after 15 minutes. If they’re not fully cooked, cover again and bake for an additional 3–5 minutes, or until tender.
- Remove the foil and toss the noodles with the toasted sesame oil. Garnish with sesame seeds and chili crisp to taste before serving.