Add buttermilk or yogurt to chicken, toss until covered.
In a separate bowl, combine all marinade ingredients together and whisk. Pour over chicken. Cover and marinate in the fridge for 30 mins-1 hr for same-day or overnight for full flavor.
Remove from fridge and allow to rest for 15 mins when ready to use.
For the Stew:
Transfer chicken and marinade to a cast iron, clay, or standard pot. Wedge slices of pear in-between chicken pieces and through the scores in the chicken. Pour liquid over the top until completely submerged. Add additional water if needed.
Cover the pot and begin cooking the stew at high heat for 20 mins. Crack lid if liquid begins to boil over.
Remove lid and top with remainder of the diced vegetables, kimchi and sliced peppers. Stir to remove any stuck pieces of chicken from the bottom of the pan.
Replace the lid and turn heat to medium. Simmer for an additional 20 mins. If you chose to add Tteokbokki, korean rice cakes, this is the time to throw them in.
Remove lid and add green onions. Taste stew to adjust for saltiness and sweetness.
Turn heat to high and rapid boil to reduce liquid for an additional 5 mins.
Remove from heat and serve with your favorite side dishes.