Separate napa cabbage leaves and rinse them thoroughly under cold water.

Cut the napa cabbage into large pieces, approximately halving each leaf.

Bring a pot of water to a boil, adding a pinch of salt.

Blanch the napa cabbage in boiling water for 1 minute, pressing gently to ensure even cooking.

Drain the cabbage and rinse under cold water to stop the cooking process.

Squeeze out excess water from the cabbage using your hands.

In a mixing bowl, combine soybean paste, minced garlic, minced green onion, and sesame oil.

Add the squeezed napa cabbage to the bowl and mix well using your hands or a spoon.