Separate the napa cabbage leaves and wash them thoroughly. Cut each leaf in half.

Blanch the cabbage stems first in boiling water, then add the leafy parts to blanch briefly.

Quickly rinse the blanched cabbage in cold water and gently squeeze to remove excess moisture.

Stack the cabbage and cut into bite-sized pieces.

In a bowl, mix 1 tsp doenjang, 1 tsp sesame oil, and 1 tbsp perilla powder until well combined. Optionally, add 1/2 tsp minced garlic for extra flavor.