Add nureungji (scorched rice) to a pot with an appropriate amount of water and bring it to a boil.

If you have broth, use it instead of water. Alternatively, add kelp to the pot with the rice and remove it midway through boiling.

While the rice is boiling, prepare the vegetables by chopping them into bite-sized pieces.

Once the rice starts boiling, remove the kelp from the pot.

Add the prepared vegetables to the pot.

Season the soup lightly with salt.

Add soy sauce for additional flavor.

Crack an egg into the pot and stir gently to combine.