Prepare 1.6L of anchovy broth by boiling 8 anchovies for 15–20 minutes. Remove the anchovies after boiling.

Remove the core of the spring cabbage, separate the leaves, and wash them thoroughly.

Boil the spring cabbage in salted water (2 pinches of salt) for 4 minutes over medium heat.

Drain the boiled cabbage and immediately submerge it in cold water to stop the cooking process.

Squeeze out excess water from the cabbage and chop it finely. Mix with 2 tbsp of soybean paste and knead for 1 minute to season.

Add the seasoned cabbage to the anchovy broth and bring it to a boil.

Simmer for 10 minutes, then add 8 tbsp of perilla powder and cook on low heat for an additional 5 minutes.