Remove the tail and fat from the chicken, wash it clean in cold water, put it in a large pot, pour water, add spices, boil it over high heat, and lower it to medium heat for 30 to 40 minutes. Put chicken in the water and soak it, then put in two fingers~Remove all the oil and foam~ When the chicken is fully cooked, strain the ingredients and chicken stock through a sieve and cool it down to prepare the chicken flesh in a size that is good to eat.

Soak the soaked bracken in rice water to make it taste like Arin and cut it into 4-5cm long pieces. If there's taro, soak it in rice water, remove the taste of Arin, and cut it into 3-4cm long piecesIf you boil yukgaejang or dakgaejang with the remaining Arin flavor, it may sting your throat when you finish eating it. Prepare bean sprouts by washing the head and tail separately. Slice 1/2 onions, soak shiitake mushrooms in lukewarm water, squeeze out the water, and chop the thick ones in half. There are two bags of enoki mushrooms, sliced green onions and red peppers sideways. I cut the bottom and prepared them together. Put 1 tablespoon of grape seed oil in a deep and wide pot and stir-fry it with the sauce, then put bracken (torandae), bean sprouts (or bean sprouts), shiitake mushrooms, and chicken flesh in a sanitary glove and mix it with the seasoning. You don't have to make chili oil separately.

Add chicken stock to the mixed ingredients, boil it over high heat, lower it to medium heat, and boil it for another 10 to 15 minutes.Add green onion, green and red pepper, season with salt, mix eggs evenly, add pepper powder and sesame oil, and finish. If you want to eat it spicier, add more chili powder