Sheet-Pan Sweet Potato Vermicelli with Vegetables and Pork
By Garth ClingingsmithPublished on October 9, 2025
Time
1¼ hours
Yield
Serves: 4 to 6
Ingredients
8 ounces dangmyeon 1 pound boneless pork butt roast, trimmed and sliced ¼ inch thick3 tablespoons honey 3 tablespoons soy sauce 1–1½ tablespoons gochujang 2 teaspoons toasted sesame oil 6 ounces shiitake mushrooms, stemmed and sliced ¼ inch thick2 carrots, peeled and cut into 2‐inch-long matchsticks1 red bell pepper, stemmed, seeded, and sliced thin1 onion, halved and sliced thin4 scallions, white parts cut into 2‐inch pieces, green parts sliced thin1 tablespoon vegetable oil ¼ teaspoon table salt ¼ teaspoon pepper 6 ounces (6 cups) baby spinach 1 tablespoon toasted sesame seeds
Before You Begin
Dangmyeon, Korean sweet potato starch noodles, are sometimes labeled as japchae noodles or sweet potato starch vermicelli. If you buy noodles longer than 8 inches, cut them down after soaking. Pork butt roast is often labeled Boston butt in the supermarket.
Instructions
- Adjust 1 oven rack to middle position and second rack 4 inches from broiler element. Heat broiler. Spray rimmed baking sheet with vegetable oil spray. Soak 8 ounces dangmyeon in boiling water for 20 minutes. Drain well and set aside.
- Meanwhile, pat 1 pound trimmed and sliced boneless pork butt roast dry with paper towels. Whisk 3 tablespoons honey, 3 tablespoons soy sauce, 1–1½ tablespoons gochujang, and 2 teaspoons toasted sesame oil together in medium bowl. Measure out 3 tablespoons honey mixture and transfer to separate medium bowl. Measure out 2 tablespoons honey mixture and set aside for serving. Add pork to remaining honey mixture and toss to coat.
- Arrange pork in even layer over prepared sheet and broil until beginning to char in some spots, 3 to 5 minutes. Remove sheet from oven and heat oven to 425 degrees.
- Toss 6 ounces stemmed and sliced shiitake mushrooms; 2 peeled and chopped carrots; 1 stemmed, seeded, and sliced red bell pepper; 1 halved and thinly sliced onion; 2-inch pieces of white parts of 4 scallions; 1 tablespoon vegetable oil; ¼ teaspoon table salt; and ¼ teaspoon pepper together in bowl. Scatter vegetables evenly over sheet, covering pork. Roast on lower rack until vegetables are tender and beginning to brown, 15 to 20 minutes.
- Add drained noodles to bowl with reserved 3 tablespoons honey mixture and toss to coat. Remove sheet from oven, then pour noodles over vegetables, spreading into even layer. Scrape any sauce remaining in bowl over top, then sprinkle 6 cups baby spinach over noodles. Cover sheet tightly with aluminum foil and cook on lower rack until noodles are tender and spinach is beginning to wilt, about 5 minutes.
- Discard foil and, using tongs, toss noodles and vegetables gently to combine. Drizzle with reserved 2 tablespoons honey mixture and sprinkle with thinly-sliced green parts of 4 scallions and 1 tablespoon toasted sesame seeds. Serve.
Time
1¼ hoursYield
Serves: 4 to 6Ingredients
8 ounces dangmyeon
1 pound boneless pork butt roast, trimmed and sliced ¼ inch thick
3 tablespoons honey
3 tablespoons soy sauce
1–1½ tablespoons gochujang
2 teaspoons toasted sesame oil
6 ounces shiitake mushrooms, stemmed and sliced ¼ inch thick
2 carrots, peeled and cut into 2‐inch-long matchsticks
1 red bell pepper, stemmed, seeded, and sliced thin
1 onion, halved and sliced thin
4 scallions, white parts cut into 2‐inch pieces, green parts sliced thin
1 tablespoon vegetable oil
¼ teaspoon table salt
¼ teaspoon pepper
6 ounces (6 cups) baby spinach
1 tablespoon toasted sesame seeds
Ingredients
8 ounces dangmyeon
1 pound boneless pork butt roast, trimmed and sliced ¼ inch thick
3 tablespoons honey
3 tablespoons soy sauce
1–1½ tablespoons gochujang
2 teaspoons toasted sesame oil
6 ounces shiitake mushrooms, stemmed and sliced ¼ inch thick
2 carrots, peeled and cut into 2‐inch-long matchsticks
1 red bell pepper, stemmed, seeded, and sliced thin
1 onion, halved and sliced thin
4 scallions, white parts cut into 2‐inch pieces, green parts sliced thin
1 tablespoon vegetable oil
¼ teaspoon table salt
¼ teaspoon pepper
6 ounces (6 cups) baby spinach
1 tablespoon toasted sesame seeds
Ingredients
8 ounces dangmyeon
1 pound boneless pork butt roast, trimmed and sliced ¼ inch thick
3 tablespoons honey
3 tablespoons soy sauce
1–1½ tablespoons gochujang
2 teaspoons toasted sesame oil
6 ounces shiitake mushrooms, stemmed and sliced ¼ inch thick
2 carrots, peeled and cut into 2‐inch-long matchsticks
1 red bell pepper, stemmed, seeded, and sliced thin
1 onion, halved and sliced thin
4 scallions, white parts cut into 2‐inch pieces, green parts sliced thin
1 tablespoon vegetable oil
¼ teaspoon table salt
¼ teaspoon pepper
6 ounces (6 cups) baby spinach
1 tablespoon toasted sesame seeds
Why This Recipe Works
Inspired by Korea’s famous party dish, called japchae (meaning "mixed vegetables"), this recipe features springy transparent noodles. Tossed with a deeply umami sauce and a rainbow of vegetables, these noodles take center stage. This is classically a labor-intensive dish, but the sheet-pan version makes it easier while preserving all its elements, including the sauce, which is used multiple times. Instead of stir-frying the noodles, we spread them out over the pan on top of the vegetables and pork; we cover the pan with foil so the noodles become even more tender. Better yet, they soak up the flavorful juices from the pork, and take on a slight amber hue.
Before You Begin
Dangmyeon, Korean sweet potato starch noodles, are sometimes labeled as japchae noodles or sweet potato starch vermicelli. If you buy noodles longer than 8 inches, cut them down after soaking. Pork butt roast is often labeled Boston butt in the supermarket.
Instructions
- Adjust 1 oven rack to middle position and second rack 4 inches from broiler element. Heat broiler. Spray rimmed baking sheet with vegetable oil spray. Soak 8 ounces dangmyeon in boiling water for 20 minutes. Drain well and set aside.
- Meanwhile, pat 1 pound trimmed and sliced boneless pork butt roast dry with paper towels. Whisk 3 tablespoons honey, 3 tablespoons soy sauce, 1–1½ tablespoons gochujang, and 2 teaspoons toasted sesame oil together in medium bowl. Measure out 3 tablespoons honey mixture and transfer to separate medium bowl. Measure out 2 tablespoons honey mixture and set aside for serving. Add pork to remaining honey mixture and toss to coat.
- Arrange pork in even layer over prepared sheet and broil until beginning to char in some spots, 3 to 5 minutes. Remove sheet from oven and heat oven to 425 degrees.
- Toss 6 ounces stemmed and sliced shiitake mushrooms; 2 peeled and chopped carrots; 1 stemmed, seeded, and sliced red bell pepper; 1 halved and thinly sliced onion; 2-inch pieces of white parts of 4 scallions; 1 tablespoon vegetable oil; ¼ teaspoon table salt; and ¼ teaspoon pepper together in bowl. Scatter vegetables evenly over sheet, covering pork. Roast on lower rack until vegetables are tender and beginning to brown, 15 to 20 minutes.
- Add drained noodles to bowl with reserved 3 tablespoons honey mixture and toss to coat. Remove sheet from oven, then pour noodles over vegetables, spreading into even layer. Scrape any sauce remaining in bowl over top, then sprinkle 6 cups baby spinach over noodles. Cover sheet tightly with aluminum foil and cook on lower rack until noodles are tender and spinach is beginning to wilt, about 5 minutes.
- Discard foil and, using tongs, toss noodles and vegetables gently to combine. Drizzle with reserved 2 tablespoons honey mixture and sprinkle with thinly-sliced green parts of 4 scallions and 1 tablespoon toasted sesame seeds. Serve.
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