Bring 5 cups of water to a boil in a medium pot. Add the anchovy stock tablet and stir until fully dissolved.

Reduce heat slightly and whisk in the doenjang and gochujang until completely smooth and incorporated.

Bring the broth back to a gentle boil, then lower to a steady simmer.

Stir in the napa cabbage and minced garlic. Simmer for about 10 minutes, or until the cabbage is tender and softened.

Add the sliced jalapeños and cook for another 2–3 minutes to infuse their flavor.

Serve hot with steamed rice.