STEP 1/8
Place chicken blanching water in a pot - remove the oil from the chicken, wash it clean, put it in a basket, and when the water boils, pour boiling water into the chicken and wash it
STEP 2/8
Cut perilla leaves, onions, green onions, minced garlic, and Cheongyang peppers
STEP 3/8
Cut the ripe kimchi into bite-size pieces
STEP 4/8
Put kimchi in a pot, put blanched chicken on top, add 3 cups of kelp, 1/2 cup of kimchi soup, and boil over medium heat
STEP 5/8
Add ginger liquor 2 sugar 1/2 minced garlic 1 soup soy sauce 2 anchovy sauce 1 red pepper powder 1 and boil it over medium heat for about 10 minutes, then lower it to low heat again and simmer gently for about 20 minutes
STEP 6/8
When kimchi is cooked, add onion, green onion, and cheongyang pepper and boil a little longer
STEP 7/8
If it's not enough, I'll season it with soy sauce
STEP 8/8
Turn off the heat and put on the perilla leaves