Squid Kim Chee

Squid Kim Chee

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Merle Endo


Squid Kim Chee was made by a Mr. Park in Hawaii. It was so good that it made a dent in my memory bank and I was so sad that it was no longer available. I decided to try replicate it and tried many different recipes to no avail. This is my latest which came the closest to Mr. Parks Squid kim chee.


★★★★★ 1 vote

20 Min


  • 10
    raw squid (cuttlefish)
  • 2 tsp
    parks brand kim chee sauce
  • 1 tsp
    sesame oil
  • 1tsp
    soy sauce, light
  • ¼ cup
    coarse sea salt
  • 3 cups
    boiling water

How to Make Squid Kim Chee


  1. Clean 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.
  2. Add the Kim Chee Sauce , sesame oil and soy sauce and mix well.
    Add more of any of the ingredients to your taste.
  3. Place in a jar and keep in refrigerator.

    Tastes good on hot rice.

Printable Recipe Card

About Squid Kim Chee

Course/Dish: Other Side Dishes

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