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Cut the chicken into bite-sized pieces. Wash and drain.
Make seasoning paste by mixing the soy sauce, minced garlic, hot pepper paste, hot pepper flakes, and sugar.
Put the chicken and onion into the seasoning paste. Mix it with a spoon.
Add 2 cups of water to the pot and mix it up. Cook for 20 minutes over medium high heat.
Meanwhile, peel the potatoes. Wash and drain them, then cut into large chunks 2 inches across. Set aside.
Chop the green chili peppers and green onions into small pieces. Set aside.
20 minutes later, add the potato chunks and chopped green chili peppers to the pot. Stir with a spoon, then cover and cook for another 20 minutes.
Open the lid and cook another 3-5 minutes. Keep the lid open to boil away some broth and thicken.
Occasionally take some broth from the bottom of the pot and pour it over the top so everything gets some delicious broth.
Transfer it to a large serving plate and sprinkle 2 chopped green onions over top. Serve.