Living in New York, even with so many Korean restaurants, you can't always eat out.

That's why we dads need anchovy stock.

With just this one ingredient, you can easily make at least three types of soup: seaweed soup, bean sprout soup, and egg and green onion soup.

The first is seaweed soup.

Soak the seaweed in water, then squeeze out the excess water and cut it into appropriate sizes.

In a pot, add a little sesame oil and gently stir-fry the seaweed.

Pour in some water and add a bit of anchovy stock.

If you have soy sauce, add about a tablespoon, and a little garlic, and you're done.

Even without beef, this soup is lighter than meat seaweed soup, making it great for breakfast with rice.

The problem is that if you add too much stock from the beginning, it can get salty. It's better to add a little, let it boil, and then taste it at the end.

Having lived in America for a long time, I find myself making seaweed soup often, even when it's not my birthday. It's comforting, and with just some kimchi, it makes a complete meal.

The kids initially didn't like it much, but they started eating it well. My wife always enjoys it.

The second is bean sprout soup.

This one is really easy. Put water in a pot, dissolve the anchovy stock, and when it starts to boil, add a handful of washed bean sprouts.

Add a little garlic, season with salt or soy sauce, and at the end, chop and add a lot of green onions.

If you want some spice, just add a Cheongyang pepper.

The advantage of bean sprout soup is its cost. If you buy a bag of bean sprouts at a Korean market in New York, it can make soup for a family of four twice.

What's left after making the soup can be mixed with gochugaru and sesame oil for a side dish.

Even without drinking, having a hot bowl of bean sprout soup in the morning feels like a hangover cure.

The third is the egg and green onion soup, which I make most often.

This is an emergency meal for when there's really nothing in the fridge.

Boil about two cups of water and add a bit of anchovy stock. Beat two eggs in a bowl and slowly pour them in while the water is boiling.

It's important not to stir like crazy as soon as you add the eggs. Wait a few seconds and then gently stir to get the eggs to mix nicely.

Finally, add a lot of green onions and sprinkle some pepper, and you're done.

Mix it with a bowl of rice and kimchi, and surprisingly, it's excellent. The kids seem to enjoy it the most.

It takes a little longer to make than instant noodles, but afterward, it feels more satisfying than eating noodles.

Of course, those who cook properly would say that the real flavor comes from making broth with anchovies and kelp. That's true. If I had more time, I would do that.

But for a hungry dad coming home on a weekday in New York, what's important is not the deep flavor of traditional broth. It's about quickly making a hot bowl of soup to eat with rice.

So in our fridge, we always have seaweed, bean sprouts, eggs, and green onions, and we never run out of anchovy stock.

Seaweed soup is for comforting days, bean sprout soup is for refreshing days, and egg and green onion soup is for days when you really don't want to do anything.

With just some kimchi and knowing how to make these three dishes, you won't go hungry in New York.