Prepare shrimp by thawing in salted water and rinsing. Gather all ingredients including potato, egg, onion, garlic, anchovy stock pack, kelp, green onion, and chili pepper.

Peel and slice the potato into thick pieces to prevent breaking during cooking. Soak in cold water to prevent browning.

Slice green onion thinly and chop onion into bite-sized pieces.

Add anchovy stock pack and kelp to a pot with 1 liter of water. Bring to a boil.

Add potato slices to the boiling broth and cook until partially tender.

Add half of the minced garlic and the chopped onion to the pot.

Season with soy sauce and adjust salt to taste.

Add shrimp to the pot once the potatoes are almost cooked.

Remove the anchovy stock pack from the pot.

Beat the egg and slowly pour into the pot while stirring gently to create fluffy egg strands.

Add green onion and chili pepper to the pot.