Wash the bean sprouts thoroughly and prepare them.

Slice the kimchi into small pieces.

Place the bean sprouts and sliced kimchi into a pot.

Add 6 cups of anchovy kelp broth to the pot.

Add 0.5 tbsp of red pepper powder, 0.3 tbsp of minced garlic, and a small amount of kimchi juice.

Bring the mixture to a boil over high heat.

Once boiling, add 0.5 tbsp of coarse salt to adjust the taste.

Let the soup boil for a few more minutes.

Prepare a bowl with cooked rice.

Pour the boiling kimchi bean sprout soup over the rice.

Top with sliced green chili and chopped green onion.