Wash the bangpung namul thoroughly to clean it.

Boil water in a pot and add 1 tbsp salt.

Blanch the bangpung namul in the boiling water for 2 minutes.

Drain and rinse the blanched herb in cold water, then squeeze out excess water.

Cut the herb into bite-sized pieces.

Prepare the seasoning mix by combining sugar, minced garlic, gochujang, doenjang, soy sauce, and plum extract in a bowl.

Add the cut herb to the seasoning mix and toss well.

Drizzle 2 tbsp perilla oil and sprinkle 1 tbsp crushed sesame seeds over the mixture.