Directions

To Cook

1. Boil 2L of water in a pot.
2. Add the anchovies and dried kelp to the boiling water. Cover with a lid and let it cook over medium high heat. When the water comes to a rolling boil, reduce the heat to medium and let it simmer for 10 minutes.
3. Strain the stock to remove the anchovies and kelp.
4. Add the soybean sprouts, garlic and salt to the stock. Submerge all the soybean sprouts in the stock. Cover with a lid and cook over medium high heat for about 5 minutes.
5. Strain the stock again, this time into a large bowl and set aside the cooked soybean sprouts.
6. Prepare 2 large Korean-style earthenware bowls for finishing up the soup.
7. Separate the sliced onions into 2 portions and place each portion into a bowl. Do the same for the rice, kimchi, and soybean sprouts.
8. Add some freshly ground black pepper into each bowl and add 2 cups of stock to each bowl.
9. Place the earthenware bowls on top of the stove on medium high heat until the stock begins to boil. This will take between 10-15 minutes.
10. Once the soup begins to boil, crack an egg into each bowl and let the eggs cook for a minute.
11. Sprinkle the sesame seeds, gochugaru, and chopped spring onions into each bowl.
12. Finally drizzle with sesame oil and serve immediately from the stove.