In a big pot, blanch chopped Napa cabbage in boiling water for a minute. Drain right after and set aside. Remove all water from the pot.
In the same pot over medium heat, place the blanched cabbage.
Add soy bean paste, garlic, green chili pepper, dried anchovies pouch & flour.
Mix all ingredients super well together. This is important.
Add water and bring to a boil for 20 minutes.
Lower heat then simmer the soup for 10 minutes.
Serve into bowls and enjoy!
Inspired by Maangchi