A flavorful soybean sprout soup with kimchi that will soothe your soul.

Remove the innards from the anchovies and place them on a Jeon-type induction cooktop for 20 seconds to remove any fishy smell.

In a pot, combine 2 liters of water, anchovies, dried kelp (dashima), and thinly sliced green chili peppers. Bring to medium heat and simmer for 12 minutes to create the broth.

The 곱창김 (tripe kimchi) is grilled over low heat, with two sheets layered on top of each other, to remove any fishy smell and enhance its savory flavor.

In 12 minutes, remove all the broth ingredients (anchovies, kelp, and chili peppers).

Add thoroughly washed bean sprouts to the boiling broth, and then cut sheets of roasted seaweed (gim) into large pieces with scissors and add them to the pot.

Add 1 tablespoon of minced garlic, 1 tablespoon of *guk-ganjang* (soup soy sauce), and 1 tablespoon of salt for seasoning. (Cook with the lid open to prevent the bean sprouts from having a fishy smell.)

Add the sliced squid and chopped green onions.

Close the lid and continue simmering for another 3 minutes.