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Though readily available at restaurants today, japchae — the royal Korean stir-fried glass noodle dish — is traditionally eaten just a few times a year at holidays and special occasions because the labor to produce it is so high. Each vegetable is ordinarily stir-fried individually, but in this variation from Eric Kim, all of the vegetables roast together on the same sheet pan for ease and deliciousness. You can easily follow this NYT Cooking recipe video and recreate the 30 Minute Sheet Pan Japche at home.