Prepare the chicken by cutting it into pieces suitable for braising.

Blanch the chicken in boiling water with 1/2 cup of soju for 3 minutes to remove impurities.

Rinse the chicken under running water to clean off any residue.

Dice the potato, sweet potato, and onion into large chunks.

Layer the diced vegetables at the bottom of a pot and add 2 cups of water.

Prepare the aged kimchi by removing excess seasoning or rinsing if too salty.

Mix the seasoning ingredients into a sauce: gochujang, chili powder, garlic, ginger, corn syrup, sugar, soy sauce, and traditional soy sauce.

Coat the blanched chicken with 2/3 of the seasoning sauce and place it on top of the vegetables in the pot.

Spread the aged kimchi over the chicken, covering it completely, and apply the remaining sauce on top.

Cover the pot and cook on medium heat for 15 minutes, then reduce to low heat and simmer for another 15-20 minutes.