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Blend together ½ onion, 150 g garlic (adjust to taste), 100 g water, 50 g sugar, 1 Tbsp MSG, 100 g fish sauce, and 100 g cooked rice to make a vegetable paste.
Cut the green onion into 1 cm pieces and the scallion into 3 cm pieces.
Mix 150 g gochugaru, the vegetable paste, the flour paste, green onion, and scallion together.
Taste and, if it's bland, adjust seasoning with more fish sauce.
Cut the napa cabbage into roughly 3 cm × 3 cm pieces.
Place the chopped cabbage into a large mixing bowl.
Combine 1 cup salt with 1 cup water, then pour over the cabbage.
Let it salt it at room temperature for 1 hour.
Rinse the cabbage 3 times in clean water.
If the cabbage is still too salty after rinsing, soak it in water for about 30 minutes to reduce saltiness.
Mix the salted cabbage with the prepared seasoning.
Ferment at room temperature for 2–3 days, opening the lid occasionally to release gas and prevent the container from bursting.
Store in the refrigerator and enjoy.