Cut the base of the napa cabbage, separate the leaves gently, and wash them thoroughly.

Chop the napa cabbage into bite-sized pieces. For kids, chop into smaller pieces.

Pour 700ml of anchovy broth or water into a pot and add 1.5 tbsp of doenjang. Stir gently to dissolve.

Once the broth starts boiling, add all the chopped napa cabbage leaves.

Add 1/2 tbsp of minced garlic to the pot.

For a spicy kick, slice 1-2 green chili peppers and add them. Skip this step for a milder soup.

Slice the green onion and add it generously to the pot.