Crispy chicken thighs, creamy and cheesy potato-fennel gratin, and a mustard-beer sauce with just one sheet pan? Yup.

Though readily available at restaurants today, japchae — the royal Korean stir-fried glass noodle dish — is traditionally a banquet affair, eaten just a few times a year at holidays and special occasions because the labor to produce it is so high Each vegetable, among a rainbowed array, is ordinarily stir-fried individually, but in this variation, all of the vegetables roast together on the same sheet pan in color-blocked sections for ease and deliciousness The roasted vegetables caramelize with less effort, and then need only to be tossed with the noodles and sauce, making japchae a dish within reach for any night of the week