Prepare one package of mini ramen noodles.

Prepare the ingredients:
- Finely chop the onion
- Cut the kimchi into bite-sized pieces
- Crack the egg

Make the broth:
Add the kelp, dried anchovy, and 1 cup water (240 ml) to a pot. Heat until just before boiling, then remove the kelp. Once it boils, remove the anchovy.
(Microwave is okay)

In a separate pot, heat the sesame oil and sauté the chopped onion.

When the onion turns translucent, add the kimchi and stir-fry briefly.

When the kimchi turns pale, pour in the prepared broth.

Once it comes to a boil, add the kimchi juice (or hot pot base), soy sauce, and seasoned salt.

Crack the egg into the pot and quickly stir with chopsticks.

When the egg is cooked through, it’s ready.

Place the mini ramen noodles in a bowl.

Pour the soup over the noodles to finish.

Tip:
Add Korean chili powder, green onions, or grated garlic for extra spice if you like.