Sheet-Pan Sweet Potato Vermicelli with Vegetables and Pork

Name: Sheet-Pan Sweet Potato Vermicelli with Vegetables and Pork
Total time: 75 min
Yield: 4
Cuisine: Korean
Ingredients: 8 oz Dangmyeon (8 ounces dangmyeon); 1 lb Pork Shoulder (1 pound boneless pork butt roast, trimmed and sliced ¼ inch thick); 3 tbsp Honey (3 tablespoons honey); 3 tbsp Soy Sauce (3 tablespoons soy sauce); 1 tbsp Gochujang (1–1½ tablespoons gochujang — up to 1.5); 2 tsp Sesame Oil (2 teaspoons toasted sesame oil); 6 oz Mushrooms, Shiitake (6 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick); 2 pieces Carrot (2 carrots, peeled and cut into 2‐inch-long matchsticks); 1 piece Red Bell Pepper (1 red bell pepper, stemmed, seeded, and sliced thin); 1 piece Yellow Onion (1 onion, halved and sliced thin); 4 pieces Scallion (4 scallions, white parts cut into 2‐inch pieces, green parts sliced thin); 1 tbsp Vegetable Oil (1 tablespoon vegetable oil); ¼ tsp Table Salt (¼ teaspoon table salt); ¼ tsp Black Pepper (¼ teaspoon pepper); 6 oz Baby Spinach (6 ounces (6 cups) baby spinach); 1 tbsp Sesame Seeds (1 tablespoon toasted sesame seeds)

Sheet-Pan Sweet Potato Vermicelli with Vegetables and Pork - Main Courses (Korean)

75 minKorean

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Dangmyeon8 oz · 8 ounces dangmyeon
Pork Shoulder1 lb · 1 pound boneless pork butt roast, trimmed and sliced ¼ inch thick
Honey3 tbsp · 3 tablespoons honey
Soy Sauce3 tbsp · 3 tablespoons soy sauce
Gochujang1 tbsp · 1–1½ tablespoons gochujang — up to 1.5
Sesame Oil2 tsp · 2 teaspoons toasted sesame oil
Mushrooms, Shiitake6 oz · 6 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
Carrot2 pieces · 2 carrots, peeled and cut into 2‐inch-long matchsticks
Red Bell Pepper1 piece · 1 red bell pepper, stemmed, seeded, and sliced thin
Yellow Onion1 piece · 1 onion, halved and sliced thin
Scallion4 pieces · 4 scallions, white parts cut into 2‐inch pieces, green parts sliced thin
Vegetable Oil1 tbsp · 1 tablespoon vegetable oil
Table Salt¼ tsp · ¼ teaspoon table salt
Black Pepper¼ tsp · ¼ teaspoon pepper
Baby Spinach6 oz · 6 ounces (6 cups) baby spinach
Sesame Seeds1 tbsp · 1 tablespoon toasted sesame seeds

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Steps

1Adjust 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.
2Meanwhile, 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.
3Arrange 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.
4Toss 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.
5Add 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.
6Discard 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.