Prepare rice water by rinsing and scrubbing rice. After a few rinses, collect 7 cups of the milky water (tteu-mul).

Separate the leaves of the napa cabbage.

In a pot of boiling water with a little salt, blanch the cabbage leaves for 1 minute, starting with the stems.

Remove the cabbage and rinse it under cold water. Squeeze out excess water and chop it into bite-sized pieces.

Place the chopped cabbage in a large pot. Add minced garlic and sliced serrano pepper.

Add the doenjang (Korean fermented soybean paste) to the pot and mix everything together by hand.

Prepare the dried anchovies by removing the heads and guts. Place them in a stock strainer or tea ball.

Pour the prepared rice water into the pot and add the anchovy strainer.

Cover the pot, bring to a boil over medium-high heat, and cook for 15 minutes.

Reduce the heat to medium, cover, and simmer for another 15 minutes.

Remove the anchovy strainer. The soup is now ready to be served.

Serve the soup hot, optionally with a scoop of freshly cooked rice.