Jeju-do obunjak ttukbaegi

1. Prepare the broth: In a pot, combine 1500g of Water, Dried kelp, and Dried anchovies. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes.

2. Remove the Dried kelp after 10 minutes to prevent bitterness. Continue simmering until 15 minutes have passed, then strain out the Dried anchovies and discard, reserving the clear broth.

3. Clean the Obunjak by scrubbing their shells with a brush under cold running water. Use a small spoon or knife to carefully remove the abalone meat from the shell. Discard the internal organs and trim the mouth part. Score the surface of the Obunjak meat lightly with a knife for better flavor absorption and tenderness.