• 2 whole chickens (or Cornish hens, 1 lb (500g) each) or 4 whole young chickens 16 cups water (4L)
  cut into 2-inch (5-cm) pieces
• 1 white potato (5 oz, 150g)
• ½ carrot (3½ oz, 100g)
• ½ onion (3½ oz, 100g)
• 6 green onion (2 oz, 60g)
• 2 red chili peppers (1 oz, 30g)
• 3 cups water (750ml)

Marinade for chicken 

• 2 tablespoons rice wine
• pinch of ground black pepper
  

Spicy seasoning 

• 4 tablespoons coarse gochut-garu (red chili pepper powder)
• 3 tablespoons gochu-jang (red chili pepper paste)
• 2 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon sugar
• 2 tablespoons corn syrup
• 2 tablespoons minced green onion
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• ½ tablespoon toasted sesame seeds
• crushed, 1 tablespoon sesame oil
• pinch of ground black pepper

1. Wash the chicken chunks with cold water to remove bone fragments and pat dry. In a large bowl, marinate the chicken with the rice wine, salt and black pepper for 20 minutes.
2. Cut the potatoes and carrot into 1-inch (3-cm) cubes. Cut the onion into eighths, similar in size to the potatoes.
3. Slice the green onions into 2-inch (5-cm) long pieces.
4. Slice the red chili peppers into ½-inch (1-cm) long pieces and remove the seeds.
5. In a small bowl, combine all the ingredients of spicy seasoning and mix well.

1. In a large saucepan, put the chicken, potato, carrot and onion. Add spicy seasoning and mix well. Pour the 3 cups of water, or enough to cover the ingredients. Bring to a boil over high heat. When it boils, reduce the heat to medium and cook for 20 minutes.
2. When the liquid is reduced, add the sliced green onions and red chili peppers and mix well to season evenly. Cook for 5 more minutes.

Dak-bokkeum-tang is also called Dak-dori-tang. Begin cooking process by boiling hard vegetables such as potatoes or carrots and then add other vegetables, such as onions and green onions, to preserve each ingredients original flavor.