Tteokbokki Gyeran

Place the gyeran in a pot of cold water, bring to a boil, then reduce heat and simmer for 10 minutes. Immediately transfer the cooked gyeran to an ice bath, then peel them.

In a separate pot, combine 500 grams of water with dashima and dried anchovies. Bring to a boil, then reduce heat and simmer for 15 minutes to create a flavorful broth. Remove and discard the dashima and dried anchovies.

If the garaetteok are hard, soak them in warm water for 10-15 minutes to soften; otherwise, rinse them under cold water. Slice the eomuk into bite-sized pieces. Slice the green onions into 5 cm lengths.