Step 1

Combine kombu and anchovies (if using) and cover with 750ml water. Bring to a simmer and remove from heat. Let it stand for 5 minutes, then strain. Discard solids and reserve broth. Meanwhile, drain kimchi in a fine mesh strainer over a small bowl, squeezing to remove as much liquid as possible. Roughly chop kimchi and reserve kimchi and juice separately.

Step 2

Heat oil in a medium-sized saucepan over medium-high heat until simmering. Add scallion whites, garlic, and chopped kimchi. Cook, constantly stirring, until fragrant for about 1 minute.

Step 3

Add kimchi juice, gochujang, and soy sauce. Cook until vegetables are well-coated with the sauce. Add strained broth, gochugaru, and soft silken tofu. Stir gently and heat until boiling. Season to taste with more gochugaru or soy sauce if desired.

Step 4

Gently stir the eggs into the broth before turning off the heat. Sprinkle with spring onions and serve.