Sheet Pan Japchae with Roasted Wild Mushrooms
Serves 435 mins prep55 mins cook
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.
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