Cut the potatoes and onion into thick slices to prevent them from breaking apart during cooking.

Layer the potato slices at the bottom of a pot, followed by the onion slices.

Crush the canned ham in a plastic bag, leaving some chunks intact, and layer it on top of the onions.

Prepare the seasoning by mixing doenjang, gochujang, chili powder, sugar, garlic, soy sauce, and black pepper.

Add the crushed ham and sliced green onions on top of the vegetables.

Pour the prepared seasoning over the ingredients and add 500 ml of water, ensuring the ingredients are just submerged.

Bring the stew to a boil, then reduce the heat and simmer until the liquid reduces and thickens.

Slice the chili peppers and add them to the stew towards the end of cooking.

Turn off the heat when the stew reaches a thick, saucy consistency.