Add anchovies and sea kelp to the water in a soup pot and bring to boil. Reduce the heat to low and simmer for 10 minutes. Discard the anvhovies and the sea kelp.
Add the kimchi, kimchi juice, bean sprouts to the pot. Cover with a lid and simmer for another 10 minutes over med-low heat.
Add garlic and anchovy sauce. Season with salt and pepper if needed.
Sprinkle with green onion at last. Serve hot with rice.