20-Min Japchae Bap with Crispy Egg
Glass noodles tossed in a garlicky soy-sesame glaze, served over rice with a crispy-edged fried egg. Sweet, savory, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 12g
Ingredients
- 6 oz glass noodles (sweet potato starch)
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp granulated sugar
- 2 cups cooked white rice
- 2 whole eggs
Instructions
- 1
Boil glass noodles in salted water until just tender, about 4–5 minutes. Drain and set aside.
- 2
Stir soy sauce, sesame oil, minced garlic, and sugar together in a small bowl until sugar dissolves.
- 3
Toss warm noodles with the sauce until evenly coated. Set aside.
- 4
Heat 1 tbsp neutral oil in a skillet over medium-high until it shimmers. Crack both eggs into the pan.
- 5
Fry until edges crisp and brown but yolks still jiggle when the pan tilts, about 3–4 minutes.
- 6
Divide rice between two bowls. Top each with noodles, then slide a fried egg on top. Serve immediately.
Tools you’ll need
- pot for boiling
- small mixing bowl
- 12-inch nonstick skillet or cast iron
- two serving bowls
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