Squid Kim Chee

Squid Kim Chee Recipe

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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


raw squid (cuttlefish)
2 tsp
parks brand kim chee sauce
1 tsp
sesame oil
soy sauce, light
ΒΌ 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.

About Squid Kim Chee

Course/Dish: Other Side Dishes