Separate the cabbage leaves and wash them thoroughly. Cut them in half.

Blanch the cabbage stems first in boiling water, then add the leafy parts and blanch them briefly.

Quickly rinse the cabbage in cold water and gently squeeze to remove excess water.

Stack the cabbage leaves and cut them into bite-sized pieces.

In a bowl, mix 1 tsp soybean paste, 1 tsp sesame oil, and 1 tbsp perilla powder. Optionally, add 1/2 tsp minced garlic for enhanced flavor.