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Gather the ingredients.
Grind 4 garlic cloves , 2 tablespoons toasted sesame oil , 2 tablespoons roasted white sesame seeds , 1 tablespoon sake, 1 teaspoon chicken or mushroom bouillon powder, 1 teaspoon brown sugar, ¼ teaspoon fine salt , and 1 dash MSG together using a mortar and pestle, until you achieve a smooth, aromatic paste. Go ahead, give it a taste, and adjust as needed.
Combine ¾ to 1 pound chopped green or purple cabbage (or a mix) and your freshly-ground seasoning paste in a large mixing bowl. Using your hands, rub the mixture into the cabbage, ensuring each piece is well coated. Alternatively, add the cabbage and the paste mixture into a sealable storage bag or container. Seal it tight and shake until the cabbage is thoroughly coated.
Transfer the cabbage to serving bowls, or serve it in the mixing bowl. You might notice a bit of liquid pooling in the bottom of the bowl; this is normal. It’s from the salt in the paste drawing water out of the cabbage. This liquid is packed with flavor, but feel free to discard it.
Garnish the cabbage with your choice of optional toppings. I recommend starting with extra sesame seeds and a drizzle of toasted sesame oil . For a pop of color and a spicy kick, add chili threads or chopped dried red chiles , or both.