Put various kinds of kimchi in a pot. For kimchi, you can just put in the kimchi. It's even better if you use the soft kimchi at home. Add the green onions and minced garlic.

I put half of the anchovies back in the pack and put the other half underneath. If you enjoy eating anchovies, don't just put them back in the pack, but put them in the whole thing, and you can eat the most savory steamed anchovy kimchi. It's time to season it, but I didn't add soy sauce or salt because there's enough seasoning in the kimchi itself. I just added plum juice that removes the soft scent of kimchi and gives it a sweet taste. Lastly, add a lot of perilla oil.

And just add water and boil it over high heat. There's anchovy in it, so you don't need to add the broth separately.

After boiling hard and boiling for another 10 minutes, reduce the heat to low and boil it down to a lumpy boil to make steamed rice. If you don't like the fishy taste of anchovies, even a little bit of rice wine is great for removing the fishy taste. In fact, plum juice also plays a role. Or even if you add ginger powder, it's very good for removing the fishy taste.

It's an intermediate stage where they continue to make steamed anchovy kimchi over low heat. The soup is different from the beginning, but it's gotten thicker. And the scent is very savory. It has perilla oil, so it has a savory scent. I'm going to boil it down a bit more. Boil the soup over low heat until it is small.

Sprinkle sesame seeds on top when the soup has shrunk a lot. If you eat it with a pot like this, it looks even more delicious.

Steamed anchovy kimchi is done.