Sheet-pan japchae with roasted wild mushrooms from Korean American: Food that Tastes Like Home (page 231) by Eric Kim

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on January 30, 2023

    I liked the combination of the bouncy noodles with the mushrooms and scallions. I found the sauce a little sweet and bland, which may well be the point. This is my first japchae and therefore cannot make comparisons. But it is easy and I see potential.

  • metacritic on January 17, 2023

    Exceptionally easy japchae recipe. I missed some of the more typical elements -- spinach, meat, etc -- but this still hit the spot and certainly cut the labor time in less than half.

  • kaityblueeyes on December 08, 2022

    Yum! Great pantry meal. Used frozen veggies instead of mushrooms and topped with leftover pork tenderloin. Delicious! Definitely only a two person meal though so the amount of noodles.

  • Mrs. L on June 03, 2022

    Quick and easy to make. Quite good.

  • meggan on May 12, 2022

    I love these noodles - they are so bouncy. I would saute the mushrooms next time and make a little more dressing.

  • Dannausc on May 02, 2022

    Super quick and easy. Quite good.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.