Boil 700ml of water with a broth pack or coin broth over high heat.

Once the broth is ready, dissolve 2 tbsp of doenjang into the boiling broth.

While waiting for the broth to boil, wash and chop 7 leaves of napa cabbage.

Add the chopped cabbage, 1 tbsp minced garlic, and 1 tbsp chili powder to the boiling broth.

Slice 1 red chili pepper, 1 green chili pepper, and 1/2 green onion, then add them to the soup.