Start by making a broth. If using anchovy tablets, dissolve one in 3 cups of water and bring to a boil. If using dried anchovies, remove their heads and guts, then simmer them in water for about 10–15 minutes before straining. This broth will serve as the base of your soup.

Carefully cut the acorn jelly into bite-sized rectangular pieces. Since acorn jelly is delicate, use a gentle touch to avoid breaking it.

Slice green onions into 0.5 cm pieces and soak them in a bowl of water for about 5 minutes. This helps remove some of their sharpness, making them milder in flavor.

Once the broth is ready, gently add the acorn jelly pieces into the pot. Be careful not to stir too much, as the jelly can break apart easily. Season the soup with salt to taste.

Make the Egg Topping. Heat a pan over medium heat and fry the eggs until cooked through. Let them cool slightly before slicing them into thin strips.

Make Kimchi Topping. Place fermented kimchi in a bowl. Add sesame oil and sugar. Mix well and set aside.

Once the soup is boiling, turn off the heat and carefully ladle it into serving bowls. Top the soup by placing the sliced fried eggs on one side, followed by the seasoned kimchi on another. Sprinkle the chopped green onions over the top. Finally, take a sheet of dried seaweed and use kitchen scissors to cut it into thin strips directly over the bowl.