Clean the chopped chicken thoroughly under running water, removing any blood or internal residues.

Score the thicker parts of the chicken to help the seasoning penetrate better.

Boil the chicken with bay leaves and black pepper for about 5 minutes. Drain and rinse under running water.

Prepare the seasoning by mixing soy sauce, chili powder, minced garlic, sugar, plum extract, gochujang, ginger powder, and black pepper.

Marinate the chicken with the prepared seasoning and let it sit for better flavor absorption.

Peel and cut the potatoes into halves or quarters. Trim the edges to prevent them from breaking during cooking.

Slice the onion, green chilies, and green onion.

In a pot, layer the chicken and aged kimchi at the bottom. Add potatoes, onions, and water on top.

Bring the pot to a boil over high heat, then cover and simmer on medium heat for 20 minutes.

If the broth reduces too much, add 1/2 to 1 cup of water as needed.