30-Minute Sheet-Pan Japchae | Eric Kim | NYT Cooking

30-Minute Sheet-Pan Japchae | Eric Kim | NYT Cooking

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Get the FREE recipe for Sheet-Pan Japchae: https://nyti.ms/3PQo3B3

Though readily available at restaurants today, japchae — the royal Korean stir-fried glass noodle dish — is traditionally eaten just a few times a year at holidays and special occasions because the labor to produce it is so high. Each vegetable is ordinarily stir-fried individually, but in this variation from Eric Kim, all of the vegetables roast together on the same sheet pan for ease and deliciousness.

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Sheet-Pan Japchae

Sheet-pan japchae, geleneksel japchaenin daha az emek gerektiren tepsi yöntemidir.

Malzemeler

  • Tatlı patates nişastasından erişte — altı ons
  • Dolmalık biber
  • Mantar
  • Dondurulmuş ıspanak
  • Zeytinyağı
  • Tuz
  • Karabiber
  • Sarımsak — birkaç diş
  • Soya sosu — iki yemek kaşığı artı bir çay kaşığı
  • Esmer şeker
  • Akçaağaç şurubu
  • Kavrulmuş susam
  • Su

Hazırlanışı

  1. Dolmalık biberin üstünü ve altını kesin, isterseniz damarlarının bir kısmını çıkarın ve uzun şeritler halinde ince doğrayın.
  2. Mantarları ince dilimleyin; biberleri mantarların çevresine, mantarları ortaya yerleştirin.
  3. Ispanağı tepsinin kenarına yerleştirin; zeytinyağı ekleyin.
  4. Sebzeleri tuz ve karabiberle tatlandırın.
  5. Sebzeleri fırına verin; mantarlar yağını salıp sebzeler kızarana kadar pişsin.
  6. Su kaynarken sarımsak, soya sosu, esmer şeker, akçaağaç şurubu ve kavrulmuş susamla japchae sosunu hazırlayın.
  7. Tatlı patates nişastalı erişteleri kaynar suya alın.
  8. Erişteleri suyun içinde karıştırarak, fazla pişirmeden görünümlerine göre kontrol edin.
  9. Erişteleri doğrudan sebzelerin bulunduğu tepsiye alın.
  10. Erişteleri daha kolay karıştırılıp yenebilecekleri şekilde doğrayın.
  11. Sosu eriştelerin üzerine dökün ve karıştırın.
  12. Tuz ve soya sosuyla baharat ayarını damak tadınıza göre düzenleyin.

“30-Minute Sheet-Pan Japchae | Eric Kim | NYT Cooking” üzerine 39 yorum

  6. You use olive oil for japchae? You can't be bothered to use sesame oil? The taste completely changes when you substitute sesame oil (a Korean staple in Korean food cooking) with any other oils. When you are cooking stuff like this, you should DEFINITELY let your audience know that this is NOT a traditional Korean Japchae but your own version.

  21. WHAT THE F**K IS THIS? I'm a Gujerati English born Londoner, who makes Japchae regularly. Let me tell you the hardest thing about making it is getting the correct noodles! The dish itself is pretty easy and straightforward! But this guy seems to want to overcomplicate it by making a pretty pattern with his veggies and then putting Olive Oil on them! WTF. Olive Oil? SERIOUSLY! THIS VIDEO IS A JOKE! IF YOU WANNA MAKE THIS SIMPLE KOREAN NOODLE DISH, LOOK ELSEWHERE!

  23. I will always use sesame seed oil ( not the toasted one though) in Asian cooking. I believe oil is 40% of the taste for any cuisine. I do not use frozen spinach, so I need to see how fresh spinach works here…
    Sheet pan cooking is a great idea even for toasting nuts and seeds, will try these veggies this time😊

  38. hey everyone! eric here.

    you can definitely add some toasted sesame or perilla oil, if you'd like. it'd be tasty. but because the vegetables here are roasted in oil, i found that additional sesame oil on top of that was overkill. sesame seeds provide the same flavor w/out the extra grease. enjoy!

    -g

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