Baechu Doenjangguk

To prepare the broth, add Dried anchovies and Dried kelp to 1500g of Water in a pot. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove and discard the Dried anchovies and Dried kelp. Set aside the anchovy broth.

Wash the Napa cabbage thoroughly. Cut the Napa cabbage into 5cm pieces. Blanch the Napa cabbage in boiling water for 2-3 minutes until slightly softened. Drain well and gently squeeze out excess water.

In a large bowl, combine the blanched Napa cabbage with Doenjang, minced Garlic, 10g of chopped Green onion, Perilla oil, Perilla powder, and Gochugaru. Mix well by hand, ensuring the Napa cabbage is evenly coated with the seasoning paste.