Make anchovy broth by boiling, uncovered, about 12 medium size dried anchovies in 6 cups of water (or water used to rinse the rice) for 10 minutes. Fish out the anchovies and discard.

While the broth is being made, cut the cabbage into 2 to 3-inch pieces.

Stir the soybean paste in to the broth, or run them through a strainer in the broth. The latter process helps dissolve the pastes easier and catches any big chunks of beans remaining in the soy bean paste. Add the soup soy sauce to the broth.

Add the cabbage, cover and bring it to a boil. Reduce the heat to medium and cook until the cabbage becomes soft, 1o to 15 minutes. Add the scallions and garlic and cook for an additional 5 minutes. Add salt, if necessary, and pepper to taste.