Blanch the spring cabbage in boiling water with a pinch of salt, then rinse in cold water and drain thoroughly.

Tear the blanched cabbage into thin strips for better texture and flavor.

Prepare the seasoning by mixing doenjang, minced garlic, perilla oil, sesame seeds, chopped green chili, and chopped spicy green chili.

Combine the seasoning in a large bowl and mix well.

Add the blanched cabbage to the bowl and toss until evenly coated with the seasoning.