Jeonbokcho

Thoroughly clean the fresh abalone using a stiff brush to remove any impurities from the shell and flesh. Carefully separate the abalone meat from its shell. Remove the internal organs and the small tooth at the wider end of the abalone. Score the surface of the abalone meat in a crisscross pattern without cutting all the way through.

In a small bowl, combine the soy sauce, mirin, sesame oil, finely minced garlic, finely minced ginger, sugar, and black pepper to create the braising sauce.

In a pot or deep pan, place the scored fresh abalone meat and the rehydrated dried shiitake mushrooms.