Remove the heads and guts of the anchovies. Microwave them for 30 seconds, stir, and microwave for another 30 seconds until golden brown.

Let the anchovies cool, then crush them coarsely by hand.

Blanch the napa cabbage briefly and cut it into bite-sized pieces.

Chop the green chili finely.

In a pot, combine water, crushed anchovies, doenjang, and minced garlic.

Bring the mixture to a gentle boil over low heat.

Once it starts boiling, let it simmer for a few more minutes to extract the anchovy flavor.

Add the blanched napa cabbage to the pot.

Stir in the perilla seed powder and chopped green chili. Mix well and simmer until the liquid reduces slightly.