Every time I see a recipe with a crazy-brilliant technique for Korean food or ingredients, I know it's Eric Kim. I grew up with Korean food, and I love your fresh take on it that inspires me to return to my heritage.
This is so smart. the veggies traditionally are stir fried separately to preserve the separate flavors. I hate the quick recipes where you cook everything in one pot. It ruins the taste. This fixes that issue by separating them on the baking sheet! So smart can't wait to try it
Every time I see a recipe by Eric, I get so excited! I made his black sesame rice krispies and they were so well loved by my family 🤗 now I look forward to making this recipe as I love the chew from glass noodles too hehe
I absolutely love japchae, and am inspired to try this sheet-pan version when I want it done quickly and easily. I love how shriveled the shiitakes turned out! 😋
I will always use sesame seed oil ( not the toasted one though) in Asian cooking. I believe oil is 40% of the taste for any cuisine. I do not use frozen spinach, so I need to see how fresh spinach works here... Sheet pan cooking is a great idea even for toasting nuts and seeds, will try these veggies this time😊
sempio for korean soy, and i've also been enjoying this one artisanal soy sauce from ten ichi mart in new york city (comes in a rectangular prism bottle)
This looks so good that I'm going to fix some! Is there a reason why there are no onions or shallots in this dish? I would like to know as much as I can about japchae!
I'm going to cheat and use udon noodles because I like them more better than the sweet potato noodles. I like the sweet potato noodles to it's the chew factor udon has
You use olive oil for japchae? You can't be bothered to use sesame oil? The taste completely changes when you substitute sesame oil (a Korean staple in Korean food cooking) with any other oils. When you are cooking stuff like this, you should DEFINITELY let your audience know that this is NOT a traditional Korean Japchae but your own version.
Alison blew up in popularity and went solo at the end of 2020. She has a big presence on all the socials and TH-cam, and is easy to find if you are looking for her.
I understand that he's cooking columnist and earns his money as a journalist, but seeing this kind of clumsy cutting in a video is almost unwatchable. It's pretty funny bc he's a good enough cook but it just looks terrible in the context of TH-cam cooking
I don't like to be critical and appreciate this recipe, but the knife skills were the first thing I noticed and I couldn't unsee them. I suppose there is a difference between recipe development and technical chef skills. A person can be knowledgeable and talented at designing recipes and not a kitchen technician.
Get Eric's FREE recipe for Sheet-Pan Japchae: nyti.ms/3PQo3B3
eric forever please, he is so adorable and comforting and not to mention brilliant
Every time I see a recipe with a crazy-brilliant technique for Korean food or ingredients, I know it's Eric Kim. I grew up with Korean food, and I love your fresh take on it that inspires me to return to my heritage.
As someone who took japchae out of rotation because it took too much effort, I am SO excited to try this out.
you should also check out Mangacchi's simplified japchae video...not quite as simple as this but much better than individually stir frying the veggies
I’m one of those individual stir fryers- this is going in the rotation with a touch of sesame oil, because, sesame oil!
We are not Korean, but this is my 12 year old daughter's favorite dish! I'm SO grateful for an easier way to make it now!
This is so smart. the veggies traditionally are stir fried separately to preserve the separate flavors. I hate the quick recipes where you cook everything in one pot. It ruins the taste. This fixes that issue by separating them on the baking sheet! So smart can't wait to try it
Eric Kim best NYT cooking hire ever?
Give that man a raise!
No ..he's good ..but ..Sohla and Ham!!!!
And of you out there, if you agree, like this!
No kidding!!
Sheetpan cooking to make sure everything is seasoned evenly is so smart! Doing this for everything
I love Eric's giggle! ...besides his cooking prowess, of course!
Every time I see a recipe by Eric, I get so excited! I made his black sesame rice krispies and they were so well loved by my family 🤗 now I look forward to making this recipe as I love the chew from glass noodles too hehe
I like Eric Kim’s sheet pan recipes because they’re basically like PSAs, yknow? And japchae is my favorite so I’ll try something like this soon!
H mart just opened in my college town, and this is how I will be celebrating!
야채 각각 볶는 게 귀찮아서 잘 안하는데 오븐을 이용하다니 정말 발상의 전환입니다. NYT Cooking 콘텐츠들 정말 유익해요
The king is back! Sheet pan bibimbap was such a success, so can't wait to try this! Will also try with king oyster mushrooms :) Thank you Eric!
Aaaahhhhh! My favorite NYT cook/writer of all time 🎉🎉🎉 😄
Calming and fun to watch.
No watery vegetables! 👍
Will try soon.
His "mmm" is so adorable! I am definitely trying this recipe!
Thank you! This puts japchae in reach again.
Oh man I gotta try this soon. Using frozen spinach is an inspired move.
Also loving this fit, Eric!
Brilliant way to simplify and make japchae…..soooo much easier, I need to try this!!
Gave it a go. Very delicious for how little work is involved. It’s on the rotation. Eric is right, everyone has their preference japchae sauce.
Please try it with smoked Sriracha tofu if you can find it.
Sheet pan is a game changer, great idea!
Oh my god yes!!!!! I love Japchae but never make it because it’s so much work. I’m 100% making this this week. Thank you!!!
as many others have said, this sheet pan shortcut japchae is a brilliant and accessible meal. thank you so much, eric.
Perfect way to cook those veggies! thanks Eric!
A revelation! Cannot wait to try this method. Hair is rockin good!
This makes my heart so happy-Thank you for this hack Eric! Amazing! 🙌🏻
I absolutely love japchae, and am inspired to try this sheet-pan version when I want it done quickly and easily. I love how shriveled the shiitakes turned out! 😋
I printed the recipe , this is our next meal! Thank You!
This is really smart, and I’m excited to try. Maybe I’ll also try mixing the vegetables with rice for a quick bibimbap.
Looks delicious!
Can’t wait to make this!!! Any tips for using fresh spinach instead of thawed frozen?
Thank you for inventing japchae, Eric! You're the man! 🙌
I love Japchae!
I am SOOOOOOOO EXCITEDDDD!!!! 🥳🥳🥳
I am excited to give this a try!
I love Jap chae and hope this method works cos it takes effort to make. Will try this
This looks so good - I am making it this weekend! Thanks for the recipe!
I looooove japchae, and this makes it so easy!
I love Japchae! Thank you for this recipe, cant wait to try it ❤️
This looks amazing. Cant wait to make it!!
fast easy and very delicious tysm
Brilliant! I'll do this next week.
I will always use sesame seed oil ( not the toasted one though) in Asian cooking. I believe oil is 40% of the taste for any cuisine. I do not use frozen spinach, so I need to see how fresh spinach works here...
Sheet pan cooking is a great idea even for toasting nuts and seeds, will try these veggies this time😊
This looks delicious!!
“Eat the baby” 😂. I love Eric Kim.
What is your favourite soy sauce to use for this?
sempio for korean soy, and i've also been enjoying this one artisanal soy sauce from ten ichi mart in new york city (comes in a rectangular prism bottle)
@ thank you for the suggestions! Eric your eggplant recipe is my favourite recipe of all time. I am addicted to it.
No sesame oil?! That’s wild! Really cool method though, can’t wait to try it ✨
I would replace the maple syrup with toasted sesame oil, but other than that, this recipe looks great!
This looks so easy😢 bless you
So look yummy😋.I will try this
Close enough welcome back Ryan Higa 🤗
Do not sleep on the glass noodles. They make the dish!
brilliant.
This looks amazing although I got to do this without all that uncooked garlic!
So glad to see this recipe. Also, when you said ring around the mushrooms by brain immediately repeated it to the tune of ring around the rosie 😬
Brittle was the word! :)
This looks so good that I'm going to fix some! Is there a reason why there are no onions or shallots in this dish? I would like to know as much as I can about japchae!
Who else was thinking the thumbnail looked like Ryan Higa?
Literally why I clicked on this 😆
Love this, but adding onions to the sheet pan would have made this perfect!
interesting. I never would have thought of this as a sheet pan meal. I wonder if there's a way to do this if including beef in your japchae?
Im gonna try this but adding a protein so while the veges are baking, Ill stir fry the protein, so looking forward to trying this out
This is awesome; I can't wait to try this! Thanks
2:10 can spinach caramelize?
Just bought some noods and getting to it! 🤤🤤
I canot eat Sweet Potatoes can you suggest another kind of noodle that could work? preferably a rice noodle? Thanks!
i always thought japchae had sesame oil. does adding the sesame seeds negate the need for the sesame oil flavor?
How long do you cook the noodles for? Does anyone know? Thanks.
Does anybody know what the big plant is behind him? Not the hoya but the large plant directly behind him?
I’m pretty sure that’s a sharktooth fern
I know it’s not traditional, but is there another type of noodle that would work with this recipe?
Making this immediately
Mmmmmm. Mmmmmm. Mmmmmm. Gotta be really GOOD!
❤ Eric
Can you sub something else for mushrooms?
interesting.. 😋
Oh my🤯
Fuck yeah, I'm gonna try this
Such a good idea, but Eric wth, where's the sesame oil??
Eric Kim❤😊😅
Damn we would certainly compost the pepper babies, but never eat them 😅
I'm going to cheat and use udon noodles because I like them more better than the sweet potato noodles. I like the sweet potato noodles to it's the chew factor udon has
Umani❤
I love Japchae but you gotta have more sauce!!
The captions isn't working. I was quite interested in watching this, but I might have to come back if and when you fix this issue.
I think the captions are done by youtube not NYT. Did you click the cc button under the video? when i do that i see closed captions
i thought this was nigahiga😂
Intrigued by the food bothered by the bracelets he drags through the food.😮😂
Okay, Who else clicked on this video because they thought thumbnail was Ryan Higa?
My man got that non-gay, gay Asian American male accent. Lol...I can't unhear it now.
I wish I could see the food and not the chef
He totally stole this recipe from a Korean TH-camr
Bahhhhhhh😂
You use olive oil for japchae? You can't be bothered to use sesame oil? The taste completely changes when you substitute sesame oil (a Korean staple in Korean food cooking) with any other oils. When you are cooking stuff like this, you should DEFINITELY let your audience know that this is NOT a traditional Korean Japchae but your own version.
He literally said he experimented and this is his version. And obviously, sheet pan isn't traditional
What happened to Alison Roman? She was so good! These people stink
Alison blew up in popularity and went solo at the end of 2020. She has a big presence on all the socials and TH-cam, and is easy to find if you are looking for her.
That IS NOT good japchae. He could at least have sauteed the noodles with the veggies. And maple syrup?! Yikes
I understand that he's cooking columnist and earns his money as a journalist, but seeing this kind of clumsy cutting in a video is almost unwatchable. It's pretty funny bc he's a good enough cook but it just looks terrible in the context of TH-cam cooking
I don't like to be critical and appreciate this recipe, but the knife skills were the first thing I noticed and I couldn't unsee them. I suppose there is a difference between recipe development and technical chef skills. A person can be knowledgeable and talented at designing recipes and not a kitchen technician.
"Eric" does not sound like an Asian name
Is he a cook, chef or influencer? Cause he is annoying AF.