Aged Kimchi Braised Chicken, Blanching the Chicken and Using Plenty of Sauce Makes for a Rich Broth

Steps

1. 1

   Blanch the chicken in boiling water for 3 minutes (add soju if available).

2. 2

   Rinse the chicken in cold water and remove any impurities around the rib bones.

3. 3

   Make the sauce and rinse the aged kimchi 2-3 times.

4. 4

   Add the blanched chicken to a pot, coat the rinsed kimchi evenly with the sauce, and add to the pot.

5. 5

   Add potato, onion, and green onion, then add 1.5 liters of water and bring to a boil.

6. 6

   Cover and boil on high heat for 20 minutes, then flip everything once.

7. 7

   Add 1.5 tbsp of oyster sauce, cover, and simmer on medium heat for 10 more minutes to finish.