Trim the flesh of abalone and cut it into slices. Shred carrot, onion, cucumber, perilla leaves, and red cabbage. Make broth with red pepper paste, red pepper powder, crushed garlic, green plum syrup, sugar, vinegar, and water, in which abalone shells were simmered, before placing in a freezer to cool. Add vegetables, sliced abalone flesh, radish sprouts, and crushed chili pepper.

Thin noodles or buckwheat noodles go along well.