Take out a large pot (or wok) and turn it on a medium-high heat. (Note: Don't add-in any oil.) Once the pot is hot, place the chicken on, skin-side down.
Let the chicken pieces cook until you get a good sear. Then flip the pieces over with the tongs.
Now, add in Soy Sauce (⅔ Cup), Cheongju or Sake (½ Cup), Mirin (½ Cup) and Brown Sugar (½ Cup).
Followed by Dried Red Chili Peppers (4-5) and Chunjang Paste (1 Tablespoon).
Next, add in some Water (2 Cups).
Now, place-on the Potatoes, Sweet Potatoes and Carrot chunks.
Place a lid-on to the pot and let it boil away for 20 minutes. (Set a timer!)
After 20 minutes, add in Minced Garlic (1.5 Tablespoons). Then 4-5 cracks of Black Pepper.
Now, add-on the glass noodles to the stew.
Finally, add-on the Onion, Spring Onions and Cheongyang Chili Peppers.
Place a lid-on to the pot and let it boil away for 5 more minutes.