Separate the napa cabbage leaves and wash them thoroughly.

Cut the cabbage leaves into halves or smaller pieces if they are too large.

Place the cabbage in a bowl and sprinkle 2/3 cup coarse salt over it. Let it sit for 20 minutes to soften.

While the cabbage is salting, slice the onion and chives into bite-sized pieces.

Mix 1 cup red pepper powder, 1/2 cup anchovy sauce, 2 tbsp fermented shrimp, 2/3 cup minced garlic, and 2/3 cup sugar to create the seasoning paste.

Rinse the salted cabbage under running water to remove excess salt and drain well.

Combine the cabbage, chives, and onion in a bowl. Gradually add the seasoning paste and mix well.