Jeonbok Kimchi

Clean the Abalone thoroughly using a brush to scrub the shells. Carefully remove the abalone from their shells and discard the internal organs, keeping only the white meat.

Bring the Water to a boil in a medium pot. Blanch the Abalone meat for 30-60 seconds, just until slightly firm. Immediately transfer to an ice bath to stop cooking, then drain well. Slice the blanched Abalone into thin, bite-sized pieces.

Julienne the Korean Radish into thin strips. In a bowl, toss the Korean Radish with 5 grams of Fine Sea Salt and let it sit for 10 minutes to draw out moisture. Squeeze out excess water from the Korean Radish and set aside.