Sheet-pan japchae
Yeung Man Cooking · ♥ 24.8K likes · 527.2K views · 9 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 175 g smoked tofu
- 120 g fresh shiitake mushrooms
Trim the end of the shiitake stalks and slice the mushrooms; place in a large mixing bowl.
- ½ whole red onion
- ½ whole red bell pepper
- ½ whole yellow bell pepper
- 1 whole carrot
Thinly slice the red onion and the red and yellow bell peppers; cut the carrot into thin matchsticks.
Halve the smoked tofu, cut into sheets and then into sticks.
- 2 tbsp avocado oil
- salt
- pepper
Drizzle the vegetables with avocado oil, season with salt and pepper and toss to coat.
Spread the vegetables out evenly on a parchment-lined baking tray; keep the mixing bowl unwashed.
Rinse and drain the bean sprouts; finely chop the garlic; cut the green onions into small batons, then thinly slice.
- 200 g bean sprouts
- 3 pieces garlic
- 3 sticks green onions
- 200 g potato starch noodles
Boil the potato starch noodles to package instructions, here 8 minutes, stirring occasionally so they do not stick.
Add the bean sprouts and cook a couple of minutes to wilt them.
Return the pan to medium heat with the toasted sesame oil, garlic and gochugaru; stir and cook about a minute.
- 2 tbsp toasted sesame oil
- 1 tbsp gochugaru
- soy sauce
- 3 tbsp maple syrup
- 1 tbsp rice vinegar
Add the green onions, soy sauce, maple syrup and rice vinegar; stir to wilt the onions and combine.
Put the noodles and bean sprouts in the mixing bowl, add the roasted vegetables, pour in the sauce and mix generously.
Tossing and serving
- white sesame seeds
Sprinkle with white sesame seeds and serve, hot, cold or at room temperature.
Tasting