Cooking
Eric Kim cleverly cooks and assembles his japchae on a single sheet pan in this fast and fortifying dinner.
- Share full article
Of all the many reasons to love your sheet pans (and you know how much I love mine), perhaps their greatest feature is their talent for browning. You name it — vegetables, chicken, fish, chickpeas or tofu cubes — if it needs crisping or caramelization, roasting it on a trusty sheet pan is almost always easier, tidier and more consistent than searing it in a skillet on top of the stove.
Eric Kim drives this point home in his sheet-pan japchae. Instead of stir-frying each vegetable individually, he spreads them all out on a sheet pan and roasts them in the oven. He also throws on a block of thawed frozen spinach, which is unexpected but works like a charm, the mineral flavor condensing wonderfully in the oven’s high heat. To finish the dish, he tosses cooked sweet potato noodles (dangmyeon) and a garlicky soy sauce directly on the pan with the roasted vegetables, which keeps the ingredients hot and the cleanup chill. There’s a video, too, so you can watch Eric work his magic.
Featured Recipe
Sheet-Pan Japchae
View Recipe →
Ali Slagle has her own magic touch on display in her one-pan salmon niçoise with orzo. For something like a cross between a pasta dish and a salad, plush pieces of salmon are cooked on top of orzo along with snappy green beans, sweet tomatoes and salty olives. It all melds into a dish that’s reminiscent of summer yet sustaining enough for the coldest nights.
The summer-winter vibe can also be found in Giuliano Hazan’s soup pot. In his quick minestrone (as adapted by Julia Moskin), he streamlines the usual long-simmered Italian classic by using pancetta for depth of flavor and canned beans for speed. But, filled with colorful vegetables and topped with a little Parmigiano-Reggiano cheese, the brothy elixir feels as buoyant and fresh as it does warming and filling.
Thank you for your patience while we verify access.