Whisk 3 eggs with 3 pinches of salt and 1/2 stalk of chopped green onion in a bowl.

In a pot, sauté 1 cup of chopped kimchi and 1/4 diced onion with 1/2 tbsp sesame oil until fragrant.

Add 200g of tofu to the pot and mash it while stirring to mix evenly.

Pour in 3 cups of anchovy kelp broth and bring to a boil.

Season with 1 tbsp soy sauce and adjust the taste with additional salt and pepper if needed.

Slowly pour the whisked eggs evenly around the pot while stirring gently to prevent large clumps.