Squid Kim Chee Recipes

Steps:

• Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
• In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.

Steps:

• Chop cabbage coarsely and place in a large dish.
• Sprinkle cabbage with salt; let stand 3-4 hours.
• Squeeze cabbage dry with hands and place in another bowl.
• Add remaining ingredients except sesame oil, and mix well.
• Refrigerate at least 24 hours before serving.
• Sprinkle with a few drops of sesame oil on each serving, if desired.

Steps:

• 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.
• Add the Kim Chee Sauce , sesame oil and soy sauce and mix well. Add more of any of the ingredients to your taste.
• Place in a jar and keep in refrigerator. Tastes good on hot rice.