Buchu Guksu

1. Prepare the broth: In a large pot, add 1500g of Water, Dried anchovies, and Dried kelp. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes. Remove and discard the Dried anchovies and Dried kelp.

2. Prepare the Korean chives: Wash the Korean chives thoroughly and cut them into 5cm lengths.

3. Prepare the egg garnish: Beat the Egg in a small bowl. Heat a lightly oiled non-stick pan over medium-low heat. Pour the beaten Egg to form a thin omelet. Cook until set, then carefully remove and let cool. Julienne the cooked Egg into thin strips.