Prepare 1.7kg of chicken (drumsticks, wings, or any braising cuts). Clean and make small cuts on thick parts of the meat.

Peel and chop 5 potatoes, 2/3 carrot, 1 onion, and 1 stalk of green onion. Prepare 10 perilla leaves.

Boil enough water to submerge the chicken, add 5 bay leaves, and blanch the chicken for 5 minutes. Rinse under running water.

In a bowl, mix 60ml soy sauce, 6 tbsp red pepper flakes, 3 tbsp sugar, 5 tbsp plum extract, 5 tbsp cooking wine, 3 tbsp minced garlic, 2 tbsp gochujang, 1 tbsp doenjang, and black pepper to make the seasoning sauce.

Place the chicken, potatoes, carrots, seasoning sauce, and 1.2L water into a pot. Bring to a boil over high heat.

Once boiling, maintain high heat for 5 minutes, then reduce to medium heat and simmer for 20 minutes.

Add the chopped onion and green onion, and simmer for another 10 minutes.