1) Add mussels and sauce packets into boiling water.

2) Let boil with mussels about 5 minutes to cook and deepen the broth. If using fresh mussels, wait until they open and discard closed mussels.

3) Include the noodles and cook for a 2, 3 minutes.

4) Add the beaten egg while stirring noodles in a circular motion for even, flaky egg drops. If wanting a poached egg, carefully add the egg off to the side of the pot.

5) Meanwhile, cut scallion into thin pieces along with gim (seaweed) sheet.

6) Transfer to a serving bowl and add the scallions and gim (seaweed).