Prepare the chicken by cleaning and removing excess fat and skin. Rinse thoroughly and drain.

Heat a pot over medium heat and add 7 tbsp sesame oil. Sear the chicken until the surface turns white and slightly golden.

Add 1.8 liters of water, green onion, onion, and 10 peppercorns to the pot. Bring to a boil over high heat.

Skim off foam once the soup starts boiling. Cover the pot and simmer over medium heat for 40 minutes.

While the soup simmers, chop the napa cabbage into large chunks and prepare the seasoning paste by mixing chili powder, chicken broth, soy sauce, garlic, and pepper.

After 40 minutes, remove the green onion, onion, and peppercorns from the pot. Shred the chicken into bite-sized pieces.

Add the shredded chicken and chopped cabbage to the pot. Simmer over medium heat until the cabbage softens.

Add 1 tbsp minced garlic and simmer for an additional 10 minutes. Adjust the water level if needed.