After 20 minutes of boiling, turn the heat off. Remove the soft veggies from the pot and toss them out. Carefully move the chicken pieces to a large serving wok or a frying pan with high walls. Then transfer the broth as well.
Next, let's season the chicken broth: Add Salt (½ Tablespoon), 6-7 shakes of Black Pepper and Minced Garlic (1 Tablespoon).
Next, let's add fresh ingredients to the stew: Cut the 2 potatoes into bite-sized pieces. Add them in. Then chop your spring onion stalk into smaller pieces (includes some of the green parts of the stalk). Add that in as well. Next, add in a handful of Korean Rice Cakes (tteok) and three jujubes (optional) if you have them. Place the heat on a Medium-High and bring it up to boil when you're ready to serve.