Jeonbok Ttukbaegi

Thoroughly clean the Abalone with a brush under cold running water. Carefully remove the mouth and intestines. Score the Abalone meat lightly in a crosshatch pattern for tenderness and better flavor absorption.

Prepare the broth by combining Water, Dried kelp, and Dried anchovies in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes. Remove and discard the Dried kelp and Dried anchovies.

While the broth simmers, prepare the vegetables. Slice the Radish, Zucchini, Shiitake mushrooms, and Tofu into bite-sized pieces. Mince the Garlic and Ginger. Slice the Green onion, Green chili, and Red chili diagonally for garnish.