- Boil 2L of water in a pot.
- 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.
- Strain the stock to remove the anchovies and kelp.
- 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.
- Strain the stock again, this time into a large bowl and set aside the cooked soybean sprouts.
- Prepare 2 large Korean-style earthenware bowls for finishing up the soup.
- Separate the sliced onions into 2 portions and place each portion into a bowl. Do the same for the rice, kimchi, and soybean sprouts.
- Add some freshly ground black pepper into each bowl and add 2 cups of stock to each bowl.
- 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.
- Once the soup begins to boil, crack an egg into each bowl and let the eggs cook for a minute.
- Sprinkle the sesame seeds, gochugaru, and chopped spring onions into each bowl.
- Finally drizzle with sesame oil and serve immediately from the stove.