Jeju-do Jeonbokjuk (Gamgyeop)

Carefully clean the Abalone, separating the meat from the shell. Remove the small tooth from the abalone meat. Gently extract the abalone guts (gamgyeop) and set them aside. Thinly slice the abalone meat.

Rinse the Short-grain rice thoroughly under cold water until the water runs clear. Soak the Short-grain rice in fresh water for at least 30 minutes, then drain it well.

In a large, heavy-bottomed pot, heat the Perilla oil over medium heat. Add the abalone guts and sauté gently for 2-3 minutes, pressing lightly with a spoon to release their rich flavor and color.