First, prepare fresh abalone. Frozen abalone is fine if you can't find a live abalone. But when you eat raw fish, you have to prepare fresh abalone.

Now rub the abalone thoroughly with a brush and wash it thoroughly in bottled water.

And cut it gently with a knife around the center of the core and separate it from the shell. It's easier to use a small fruit knife than a kitchen knife so that you don't hurt your hands.

And the intestines that were attached together would be cut and separated so that they wouldn't burst, and there would be a tooth at one end of the abalone that's hidden in Bosim. Take that off, too.

You separate the abalone meat from the abalone shell and the intestines. If you take your teeth off, you're done with abalone. You can also make abalone porridge or sashimi by trimming it like this. Throw away your teeth.

Now, put the prepared abalone and intestines in boiling water and blanch them slightly for about 30 seconds. The internal organs must be separated well so that they do not come out when blanched. And I made the sauce with abalone intestines, so I blanched it slightly.

Put the slightly blanched abalone and intestines in ice water. If you put the abalone in ice water and cool it down, the abalone becomes more firm and chewy.

Now I'm preparing a salad to eat together. Wash the lettuce clean, rip it off by hand, and wash the chicory clean to make it easier to eat. Shred red cabbage thinly.

Also, remove the top of Cheongyang red pepper, cut it in half, remove the seeds, and shred the red pepper by removing the top and seeds. If you remove the seeds, it's less spicy and you can enjoy the salad neatly.

Now, take out the abalone meat soaked in ice water, drain it with a kitchen towel, cut it into bite-size pieces, and chop the abalone intestines with a knife.

Mix red pepper paste (1.5) + red pepper powder (0.5) + vinegar (1.5) + sugar (0.5) + starch syrup (1) + minced garlic (0.5) + sesame oil (0.3) + sesame seeds (a little) above, then add chopped abalone intestines and mix them to make the sauce.

And put the sauce on the abalone

Put all the vegetables on a plate, put the abalone meat mixed with the sauce, and sprinkle with sesame seeds. Like this, the abalone vinegar salad is done. The abalone was slightly blanched and chewy, so it was so delicious. When you put it on the table, you put it pretty like the picture above and put it out.. You can mix it when you eat. For vegetables, you can use salad vegetables that are not necessarily lettuce, red cabbage, or chicory. It's a little spicy because I put in chili peppers. If you can't eat spicy food well, I think you can use bell peppers instead of peppers.