Korean Egg Roll (Gyeran Mari) Hot Pot

**Prepare the Egg Rolls (Gyeran Mari):** In a bowl, whisk together the eggs, diced carrot, green onion, onion, bell pepper (if using), salt, and pepper until well combined.

Heat a lightly oiled frying pan or egg roll pan over medium heat. Pour a thin layer of the egg mixture into the pan, enough to cover the bottom. As the egg begins to set, use chopsticks or a spatula to gently roll it up from one side to the other.

Push the rolled egg to one side of the pan, add another thin layer of egg mixture to the empty space, and continue rolling the first roll to incorporate the new egg layer. Repeat this process until all the egg mixture is used up.

Once the egg roll is cooked through and lightly browned, remove it from the pan and let it cool slightly. Then, slice it into 1-inch thick pieces.

**Prepare the Broth:** In a hot pot or deep pot, combine the water, dried kelp, and dried anchovies. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes to create a flavorful broth.

Remove the kelp and anchovies from the broth. This is important as leaving them in can lead to a bitter taste.

Stir in the soy sauce, mirin (if using), and minced garlic. Adjust the seasoning to your taste.

**Warm the Egg Rolls:** Gently add the sliced egg rolls to the hot pot broth. Heat them through for about 5-10 minutes, allowing them to absorb the flavors of the broth.

Serve the Korean Egg Roll Hot Pot hot. Ladle the egg rolls and broth into individual bowls and enjoy!