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1
Rinse the chicken breast clean. Cut the chicken in half and then make accordion-style slits without cutting all the way through.
2
Season the chicken with half a teaspoon of salt, then add about a quarter cup of milk. Marinate for at least 30 minutes to keep the chicken moist and tender.
3
Make the seasoning paste: combine 2 tablespoons soy sauce, 1 tablespoon Korean hot pepper flakes, and 2 tablespoons hot pepper paste. Add 4 cloves minced garlic, 1 teaspoon minced ginger, and half a teaspoon ground black pepper. Mix well.
4
Peel and slice the apple thinly. Layer the apple slices between the accordion cuts in the chicken, then spread the seasoning paste on top of the chicken.
5
Add 2.5 cups of water to the pot. Cook over medium-high heat for 15 minutes.
6
Prepare the vegetables: peel the potatoes and cut in half. Cut the onion into chunks, about 1 cup total. Slice the green chili pepper.
7
After 15 minutes, add the potatoes, onion, and green chili pepper to the pot, ensuring they are submerged. Cover and cook over medium heat for another 15 minutes.
8
Add the sliced green onions. Turn heat up to medium-high and cook for just 1 minute. Check that the potatoes are tender by piercing with a chopstick.
9
Serve hot. Spoon some of the broth and potatoes over rice, and enjoy with a side of fresh cucumber salad.
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