Sheet Pan Japchae with Roasted Wild Mushrooms

Ingredients

• 1 large garlic clove
• 2 tablespoons plus 1 teaspoon soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon dark brown sugar
• 1 tablespoon maple syrup

• 1 pound wild mushrooms (oyster, shiitake, etc.)
• 5 scallions
• Olive oil
• Kosher salt, freshly ground black pepper

• 8 ounces dried dangmyeon (sweet potato noodles)

• Toasted sesame seeds, for serving

Instructions

1. Do Some Prep
2. Cut or tear 1 pound wild mushrooms into bite-sized (1—2") pieces.
3. Cut 5 scallions crosswise into 5" pieces.
4. Position a rack as close to the broiler element as possible and preheat the broiler.
5. Bring a large pot of water to a boil.
6. Roast the Veg
7. Arrange the mushrooms and scallions on a large rimmed baking sheet and drizzle generously with olive oil.
8. Place under the broiler and roast until crispy, aromatic, and deeply caramelized in some spots, stirring halfway through. This will vary slightly depending on the strength of your broiler. Watch them carefully.
9. Remove from the oven and season with salt and pepper.
10. Make the Sauce
11. 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.
12. Cook the Noodles and Serve
13. Cook the dangmyeon noodles according to the package instructions.
14. When the noodles are done cooking, drain them and add them directly to the sheet pan with the roasted veg.
15. Pour the dressing over the noodles and toss everything together, using tongs to evenly coat.
16. Transfer the japchae to a large platter and sprinkle with sesame seeds.
17. Filed Under: Noodles, So