Wash the danggui namul thoroughly and drain the water.

Boil water with a pinch of salt and blanch the danggui briefly, starting with the stems.

Rinse the blanched danggui in cold water to stop the cooking process and remove heat.

Squeeze out all excess water from the danggui using your hands.

Mix minced garlic, ssamjang, and plum extract in a bowl.

Add perilla powder, perilla oil, and toasted sesame seeds to the mixture and toss well with the danggui.