Finely chop the green onion. Crack the eggs into a bowl, add 1/2 tablespoon toasted sesame oil, and beat well. Adding sesame oil to the eggs helps remove any eggy smell when cooking.

Place a pot of water on the stove. Add the dried anchovies and kelp, and bring to a boil for 8–10 minutes.

Remove the anchovies and kelp from the pot and discard them.

Add the mandu (dumplings) to the broth.

Next, add the soy sauce.

Add the minced garlic and a pinch of salt to taste.

Bring the soup back to a boil. Slowly pour the beaten eggs into the pot while gently stirring with chopsticks to create thin egg ribbons.

Finally, add the chopped green onion and adjust seasoning to taste.

Ladle the mandu soup into bowls, top with shredded roasted seaweed, and serve with any kimchi you have on hand, such as radish kimchi or napa cabbage kimchi. For best flavor, enjoy the soup while it's still hot. Choi UnSu's Kitchen wishes you a delicious meal!