Korean Abalone Radish Soup

Scrub 3 abalones well with a brush, especially around the shells and edges.

Separate the meat from the innards, then slice the meat thinly so it cooks quickly and stays tender later.

Cut 180 g Korean radish into thin square slices, and slice 0.5 green onion finely.

Keep the radish thin and even, because thick pieces take longer to soften and can make the soup look cloudy.

Put 900 ml water and 6 g dried kelp in a pot, then simmer over low heat for only 8 minutes.

Remove the kelp before 10 minutes pass to keep bitterness out of the broth.

In another pot, warm 1 tsp sesame oil over medium-low heat.

Add the abalone innards and radish, then saute for about 2 minutes until the radish edges look slightly translucent and the oil smells savory.

Pour in the kelp broth and add 1 tsp minced garlic, then raise the heat to medium and simmer for 8 minutes.

When the radish turns translucent, add the sliced abalone meat and cook only 3-4 minutes more.

Season with 1 tbsp soup soy sauce and 0.5 tsp salt, tasting the broth before adding more salt.

Add the green onion, boil 1 minute, then serve before the abalone tightens and turns tough.