Step 1

Place chicken (~2 lbs worth) into a bowl. Then pour-in enough milk to submerge the chicken. Set it aside and let it tenderize for 20 minutes - while you work on the veggies.

Step 2

Place glass noodles in a tray. Soak with cold water. Set aside for at least 30 minutes.

Step 3

Cut 1/2 an onion into large chunks.

Step 4

Cut 1-2 potatoes and 1 sweet potato into large chunks as well.

Step 5

Then, cut a small piece of carrot (pinky-length size) into thin moon-length pieces.

Step 6

Dice 2 Cheongyang Chili Peppers into smaller pieces.

Step 7

Then, split 2 Spring Onion Stalks in half. And cut into finger-length pieces.

Step 8

Take out a large pot (or wok) and turn it on a medium-high heat. (Note: Don't add-in any oil.) Once the pot is hot, place the chicken on, skin-side down.

Step 9

Let the chicken pieces cook until you get a good sear. Then flip the pieces over with the tongs.

Step 10

Now, add in Soy Sauce (2/3 Cup), Cheongju or Sake (1/2 Cup), Mirin (1/2 Cup) and Brown Sugar (1/2 Cup).

Step 11

Followed by Dried Red Chili Peppers (4-and Chunjang Paste (1 Tablespoon).

Step 12

Next, add in some Water (2 Cups).

Step 13

Now, place-on the Potatoes, Sweet Potatoes and Carrot chunks.

Step 14

Place a lid-on to the pot and let it boil away for 20 minutes. (Set a timer!)

Step 15

After 20 minutes, add in Minced Garlic (1.5 Tablespoons). Then 4-5 cracks of Black Pepper.

Step 16

Now, add-on the glass noodles to the stew.

Step 17

Finally, add-on the Onion, Spring Onions and Cheongyang Chili Peppers.

Step 18

Place a lid-on to the pot and let it boil away for 5 more minutes.

Step 19

After 5 minutes, the master pot is ready!

Step 20

For a more beautiful presentation, scoop out the ingredients into a smaller (clay) pot, frying pan or large pot - along with a few ladles of the broth.

Step 21

Serve with hot rice - Bon Appetit!