Abalone is regarded as a high-quality ingredient in Korean cuisine and was often presented as a gift to the king of Korea.

[3] The dish is a local specialty of Jeju Island, where abalone are commonly harvested.

Jeonbokjuk is known as not only a delicacy but also as a nutritional supplement and digestive aid, especially for ill patients or elderly people.

[5] Abalone are first prepared by cleaning with a brush in water, and the flesh is taken out from the flat and middle of the shells with a small kitchen knife.

The abalone flesh is stir-fried in a pot over a medium flame with sesame oil, with the soaked rice then added.