Here is my tip.

Usually, people add water to the marinade to boil at once.

Turn on the stove and preheat the pan.

It’s time to cook.

Now all the ingredients are ready.

Remove the innards between the bones to prevent bad smells.

There are still some left between the bones.

The innards can cause a bad smell.

Remove the innards between the bones.

Make sure to rinse the bone waste with water thoroughly.

When you cut it into pieces, bone waste occurs.

If you buy a whole chicken, cut it into bite-size pieces.

Chicken for a stew comes already prepared like this.

And it's time to prepare chicken.

Cut green onions obliquely.

Cut chili peppers obliquely.

Round the edges, please.

When potatoes are cooked, they crumble more easily than carrots.

Cut the potato into quarters, the same size as carrots.

Peel potatoes with a potato peeler .

Making the edges round can keep hard vegetables from crumbling.

So make sure to round the edges.

But the edges get cooked too fast and thus crumble easily, which makes the broth messy.

Then it can absorb more sauce.

Dicing carrots will increase the surface area coming in contact with the marinade.

It would be better to make a marinade first before preparing other ingredients.

The chili pepper powder in soy sauce increases in volume while the color is prettier the taste richer.

When you cook with gochujang (Korean chili paste) or chili pepper powder, make the marinade before cooking so that it can be matured like this.

Mix them together.

If chili pepper powder is too spicy for you, use paprika powder instead.