Clean the chicken thoroughly, especially between the bones, to remove any odor.

Blanch the chicken in boiling water to remove impurities and odor.

Prepare 1/4 head of kimchi. Avoid using too much to prevent the dish from tasting like kimchi stew.

Cut the green onion, chili peppers, onion, sweet potato, and potatoes into large chunks.

Mix gochujang, chili powder, soy sauce, dark soy sauce, sugar, corn syrup, fish sauce, and minced garlic in a bowl.

Add the blanched chicken to a pot and mix with the prepared seasoning.

Place the kimchi in the center of the pot, then add broth cubes, water, potatoes, and sweet potato.

Add the chopped green onion and simmer over medium-low heat until bubbling.