Cut the spring cabbage into 2–3 sections lengthwise based on its size.

Gather the stem parts of the cabbage together on one side.

Boil water in a pot, add a pinch of salt, and blanch the cabbage stems first.

Blanch for about 30 seconds, then rinse the cabbage in cold water.

Squeeze out excess water from the cabbage and mix with soybean paste, chopped green onion, minced garlic, and sesame oil.

Crush the roasted sesame seeds with a spoon and add them to the mixture.