Gochuchang Soy Squid William M. Davies Jr. Career and Technical High School

Gochuchang Soy Squid 

William M. Davies Jr. Career and Technical High School

This recipe was prepared as part of the 2026 RI Seafood Cook-off

Gochuchang Soy Squid

Ingredients

1 lb. Squid, rings & tentacles

2 oz. Vegetable Oil, divided

1 cup Water

2 TBSP Ginger Root, Grated

½ lb. Spanish Onion, small dice

1 oz. Rice Wine Vinegar

3 oz. Soy Sauce

2 TBSP Brown Sugar

2 TBSP Garlic, Minced

1 tsp. Sesame Oil

1 TBSP Gochuchang

2 TBSP Navel Orange, Juiced

Salt & Pepper To Taste

½ lb Green Beans

½ lb Red bell Peppers, Sm Dice

1 TBSP Corn Starch

1 tbsp Cold Water 

Directions

  1. In a small mixing bowl, combine rice wine vinegar, soy sauce, brown sugar, gochuchang, & juice of oranges; mix to incorporate

  2. Blanch green beans in a rolling boil of salted water for 1-2 minutes to par cook.

  3. Shock in ice water for future use.

  4. Heat 1 oz vegetable oil (reserve remaining oil for later use) and sesame oil on medium heat, add onion, garlic & ginger, saute until onion is translucent

  5. Once onions are translucent, add soy sauce mixture and reduce by half.

  6. Once reduced add squid and cook for 2-4 minutes, until squid is cooked. If overcooked, squid will get chewy. 

  7. Season as needed

  8. Heat saute pan with remaining 1 oz of oil over medium heat.

  9. Add green beans & diced peppers and cook to desired doneness. Season with salt & pepper.

  10. Mix together corn starch and water to create a slurry. Add to squid and sauce to thicken to desired consistency


Crispy Shallots

Ingredients

2 large shallots

2 cups vegetable oil 

Salt and pepper to taste

Directions

  1. Thinly slice shallots crosswise into rings.

  2. Line small baking sheet with paper towel

  3. Combine shallots & oil in a small sauce pan. Place over medium heat, stirring occasionally for about 15-20 minutes. (Turn down heat if starting to color quickly)

  4. Once golden brown, scoop out with slotted spoon or spider web onto paper-towel-lined sheet pan.

  5. While still hot, season with salt & pepper


Rice

Ingredients

1 cup white rice

2 cups vegetable stock

2 TBSP sesame oil

Salt and pepper to taste

Directions

  1. Bring vegetable stock to a boil

  2. Add rice to boiling stock. Lower to slight simmer & cover with lid. Cook for 10-15 minutes, until all liquid is absorbed & rice is tender.

  3. Add sesame oil, salt & pepper to taste.