Jeonju-style Squid and Bean Sprout Rice Soup (2 servings)

Rinse and drain 300 g soybean sprouts; cut 150 g cleaned squid into small pieces. Keep raw-squid utensils separate.

Thinly slice 30 g green onion. Prepare 10 mL soup soy sauce, 10 g salted shrimp and 10 g minced garlic separately for seasoning.

Bring 1 L anchovy-kelp broth to a boil. Add the sprouts and simmer uncovered until cooked but still a little crisp.

Add squid and garlic; season with soy sauce and salted shrimp. Simmer until squid is opaque and fully cooked, then add green onion.

Crack two eggs into the simmering broth and cook until both whites and yolks are fully set. Add chili flakes only if desired.

Divide 320 g warm rice between two bowls, ladle on the sprouts, squid, cooked eggs and broth, and serve hot. Refrigerate leftovers promptly.