Jeonju kongnamul gukbap

Combine Dried anchovies, Dried kelp, and Water in a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes to create a flavorful broth.

Carefully remove and discard the Dried anchovies and Dried kelp from the broth. Skim off any impurities from the surface.

Add the Soybean sprouts to the simmering broth and cook for 5-7 minutes, until the Soybean sprouts are tender but still slightly crisp.