Soybean Sprout Soup with Rice (Kongnamul-gukbap)

Steps

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1. 1
   Bring 8 cups of water to a boil. Clean the anchovies by removing the intestines while keeping the head and body intact, then add them to the water along with 1 oz of dried kelp. Simmer over medium-high heat for 20 minutes to develop a flavorful broth.
   ▶ ≈0:40
2. 2
   While the broth is simmering, thoroughly rinse the soybean sprouts until very clean. Mince or slice 2 garlic cloves. Slice the onion thinly into thin shreds. Chop the green onions and set aside.
   ▶ ≈2:55
3. 3
   Toast the sesame seeds in a dry pan over medium heat until fragrant and nutty-smelling. Grind the toasted seeds finely to make about 2 tablespoons of sesame powder.
   ▶ ≈5:15
4. 4
   After 20 minutes, increase the heat to medium-high. Add the soybean sprouts, garlic, and 1.5 teaspoons of salt. Simmer for about 5 minutes until the soybean sprouts are fully cooked.
   ▶ ≈5:45
5. 5
   Once the broth is done, remove from heat. Remove and discard the kelp and anchovy pouch. Strain the broth through a fine mesh to remove any debris. Taste and adjust seasoning with additional salt or shrimp sauce if needed.
   ▶ ≈7:08
6. 6
   Pour about 1/4 cup of the warm broth into the bottom of a serving bowl. Add 1/2 cup of cooked rice, then top with about 1/3 cup of chopped fermented kimchi.
   ▶ ≈8:41
7. 7
   Add a generous portion of the cooked soybean sprouts on top. Sprinkle with chopped green onions and pour the remaining hot broth over everything until the bowl is filled.
   ▶ ≈9:34
8. 8
   Crack an egg into the hot soup, allowing it to cook to your preferred doneness. Garnish with 1/4 teaspoon of ground black pepper, 1 teaspoon of hot pepper flakes, and 1 tablespoon of sesame powder. Finish with a drizzle of sesame oil.
   ▶ ≈10:22
9. 9
   Serve immediately while hot and enjoy the delicious combination of the flavorful broth, rice, soybean sprouts, and kimchi all mixed together.
   ▶ ≈11:40