2bunches young cabbage (putbaechu, 풋배추) - about 8 ounces each- See note for substitutes.
1tablespoon(or to taste) doenjang, fermented soybean paste
1teaspoongochugaru or gochujang - optionaladjust to taste
Trim off the roots from the cabbage. Wash thoroughly until there is no sand in the water.
Bring a large pot of water to a rapid boil. Add a tablespoon of salt. Blanch the cabbage until the white parts turn soft, 4 to 5 minutes. Remove the cabbage from the pot and shock in cold water to stop the cooking.
Drain and squeeze out water. Cut into 2 to 3-inch lengths.
Add the remaining ingredients and mix everything well by hand. Let it sit for 10 to 20 minutes before serving for the flavor of the seasonings to seep into the cabbage.
You can also use regular napa cabbage, bok choy, spinach, or kale (or baby kale) for this recipe. Adjust the cooking time and seasoning depending on the vegetable and the amount you use.