Jeju-do Jeonbok Hoe

Thoroughly scrub the Abalone shells clean under cold running water using a stiff brush. Use Salt to help remove any impurities from the Abalone.

Carefully pry the Abalone from its shell using a spoon or small knife. Remove the internal organs (dark sac) and the hard mouthpart from each Abalone.

Rinse the cleaned Abalone meat and pat dry. Slice the Abalone very thinly against the grain for tender texture.