Japchae – Vegan Sheet Pan Style

Step 1: Preheat Oven and Prepare Mushrooms

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Slice 120g of fresh shiitake mushrooms. If using dried shiitake, remove the entire stalk after rehydration; for fresh, only remove the end with dirt as the rest is soft.

Step 2: Prepare Onions and Bell Peppers

Thinly slice half a red onion and add it to a large mixing bowl with the mushrooms. Thinly slice half a red bell pepper and half a yellow bell pepper, then add them to the bowl.

Step 3: Prepare Carrots and Tofu

Chop one carrot into thin matchsticks and add to the mixing bowl. Slice one block of smoked tofu into sheets, then into sticks, and add to the bowl.

Step 4: Season and Roast Vegetables

Drizzle 2 tablespoons of avocado oil over the vegetables in the bowl. Season with salt and pepper to taste. Toss the veggies to coat evenly. Spread the seasoned vegetables out onto a baking tray lined with parchment paper. Bake in the preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 20 to 25 minutes.

Step 5: Prepare Noodles and Bean Sprouts

Bring a pot of water to a boil for the noodles. Boil 200g of potato starch noodles (glass noodles) according to package instructions, which is 8 minutes in this case. Stir them occasionally to prevent sticking. After 8 minutes, add 200g of rinsed and drained bean sprouts to the boiling noodles. Stir and cook for a couple of minutes to wilt them down. Strain the noodles and bean sprouts and set aside.

Step 6: Prepare Garlic and Green Onions

While the noodles are cooking, smash and peel 3 cloves of garlic, then finely chop them. Chop 3 sticks of green onions into small batons, then thinly slice them.

Step 7: Make the Sauce

Place the sauté pan back on medium heat. Add 2 tablespoons of toasted sesame oil. Add the chopped garlic and 1 tablespoon of gochugaru (Korean pepper powder). Stir and cook for about a minute. Add the green onions, 1/4 cup soy sauce, 3 tablespoons maple syrup, and 1 tablespoon rice vinegar. Stir the sauce to wilt the green onions and combine all the delicious flavors.

Step 8: Combine and Serve

Transfer the cooked noodles and bean sprouts to the large mixing bowl. Add the roasted vegetables from the baking tray. Pour the prepared sauce over the noodles and vegetables. Mix everything together thoroughly until well combined. Plate the Japchae generously, sprinkle with white sesame seeds, and serve immediately.

• If using dried shiitake mushrooms, completely remove the tough stalk after rehydration. For fresh shiitake, only remove the very end with dirt, as the rest of the stalk is soft.

• Spread the vegetables out on the baking tray as much as possible to ensure even cooking and a nice roast.

• White onions can be used as an alternative to red onions, and garlic chives can replace green onions if preferred.

• Use dried shiitake mushrooms (rehydrated) or oyster mushrooms.

• Substitute red onions with white onions.

• Use garlic chives instead of green onions for a slightly different flavor profile.