Squid Kim Chee
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- raw squid (cuttlefish)
- 2 tsp
- parks brand kim chee sauce
- 1 tsp
- sesame oil
- soy sauce, light
- ¼ cup
- coarse sea salt
- 3 cups
- boiling water
1Clean out the squid tube and remove the cartilage. Keep the legs cutting it off just above the legs to keep it together.
Slice the tube into thin strips.
Rub the squid with course sea salt and let it sit in a sieve for about 10 minutes. Pour the boiling hot water over the squid stir with chop sticks then quickly dunk into ice water to stop the cooking. Do not over blanch. It should be only slightly blanched.
Drain, then transfer the squid into a bowl.
2Add the Kim Chee Sauce , sesame oil and soy sauce and mix well.
Add more of any of the ingredients to your taste.
3Place in a jar and keep in refrigerator.
Tastes good on hot rice.