Prepare the broth by boiling kombu, 1 stalk of green onion, radish, onion, and shiitake mushroom in a pot for 1 hour.

Remove the heads and guts from the dried anchovies.

Toast the cleaned anchovies in a frying pan until aromatic.

Add the toasted anchovies to the prepared broth and simmer together.

Cut the napa cabbage into bite-sized pieces and slice the remaining green onion.

Add 1500ml of the prepared broth to a pot and mix in minced garlic, homemade doenjang, and store-bought doenjang.

Once the doenjang is dissolved, add the napa cabbage to the pot and let it cook until softened.