STEP 1/13
Soak chicken in rice water for 30 minutes.
STEP 2/13
Make cuts in the thick part of the flesh so that the seasoning is evenly soaked.
STEP 3/13
Cut potatoes and carrots into bite-sized pieces, and cut green onions into 4cm and cheongyang peppers into 2cm long pieces.
STEP 4/13
Put the chicken in a heated pan and stir-fry gently to make oil.
STEP 5/13
Wipe the fat off the chicken with a kitchen towel or oil sheet.
STEP 6/13
Add 500ml of water and 2 tablespoons of sugar and boil over high heat with the lid open.
STEP 7/13
Remove the oil that rises from time to time and continue to boil until the chicken is cooked white.
STEP 8/13
When the chicken is cooked, add the sliced potatoes and onions and boil for 15 minutes.
STEP 9/13
Add 120ml of soy sauce and minced garlic, mix well, and boil for another 5 minutes.
STEP 10/13
Add 3 tablespoons of red pepper powder and mix well.
STEP 11/13
Add gopchang and daechang and boil for 15 minutes.
STEP 12/13
Cut gopchang and daechang into bite-size pieces.
STEP 13/13
Add green onion, cheongyang pepper, and pepper and boil one more time to finish.
If you want to enjoy the clean soup, don't add gopchang, just add daechang!
[Gopchang makes the soup thick because the soup becomes thick]