Buy a small cut chicken for stir-fried soup (dori-tang), remove the large oil, wash it clean, and marinate it for a while. Add water and when the water is boiling, add the seasoned chicken and simmer for about 3 minutes and rinse in cold water. You should add chicken after the water boils so that the delicious taste doesn't go away. If you boil chicken from the beginning, the delicious taste will be eliminated, so you must boil the water and put it in.

Drain the chicken washed in cold water through a sieve, put the chicken in the pot again, and boil it together with jujube, dried red pepper, or Cheongyang red pepper in the water. Bring to a boil with the lid open over high heat and bring to a boil. While boiling the chicken, cut the potatoes, carrots, and onions into large pieces, wash and prepare tteokbokki rice cakes, and mix the seasoning ingredients together. You don't have to add dates. If you don't like the spicy taste of peppers, you don't have to reduce the amount or put it in. Instead of dry peppers, you can use Cheongyang peppers, or if you have dried peppers such as Vietnamese peppers at home, you can put them in instead I purposely put the brown sugar in the sauce to make it dark and pretty. You can use starch syrup or regular sugar instead of brown sugar.

When the chicken is cooked to a certain extent, add potatoes, onions, and carrots, then add the pre-mixed sauce and boil. When all the ingredients are cooked and the taste is soaked, boil the rice cakes, and when the rice cakes are cooked, add sesame oil, add sliced green onions, put the finished jjimdak in a bowl, and sprinkle sesame seeds.