For the kimchi rice, boil the seaweed and anchovy packet in the water for 10 minutes. Meanwhile, cut the kimchi into small pieces.
Remove the seaweed and anchovies from the soup. Sauté kimchi in hot oil for 3 minutes. Add cooked rice and fry for another 2 minutes. Add 2 cups of soup and kimchi juice and cook for 5 minutes.
Add sesame oil and garnish with green onion and dried seaweed. Serve the kimchi rice.
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