2 tsp anchovy powder (myulchi 멸치) or 2 cups of clear chicken broth
2 stalks of green onion
2 tsp of minced garlic
1 tbsp sea salt
5 cups of water
pinch of red pepper flakes (gochugaru 고추가루)
Clean the bean sprouts, taking the tails off (this is optional) and the skin off the bean sprout heads. Put the cleaned bean sprout in a 4 qt pot.
Add 5 cups of water and sprinkle with 1 tbsp of salt, anchovy (myulchi powder) or the chicken broth if you are using that as a substitute and boil on medium heat about 10 mins.
Add the green onions and garlic and cook for 3 or 4 more minutes (if you'd like it a little spicy, you can add the red pepper flakes now as well); sprinkle with salt and black pepper to taste and serve.