Disclosed is a method for producing a food boiled down in a soy sauce using a giant squid. The method of the present invention comprises: a) an ammonium chloride removing step of removing ammonium chloride contained in a giant squid b) a first moisture removing step of removing moisture to make a moisture content of 60-70% by boiling the giant squid having ammonium chloride removed therefrom in refined water of 70-100°C for 25-35 minutes c) a second moisture removing step of spreading the giant squid having moisture firstly removed therefrom on a tray, drying the same by sunlight for 22-26 hours, and removing moisture to make a moisture content of 40-50% d) a material producing step of obtaining ingredients for a food boiled down in a soy sauce by tearing the giant squid having moisture secondly removed therefrom in a veining direction and e) a boiling-down step of producing a giant squid boiled down in a soy sauce by dipping and boiling a giant squid obtained by the material producing step in a seasoning. According to the present invention, calcium and taurine having plenty of protein and supplementing blood are included, so the food of the present invention has an excellent effect in preventing female anemia and treating climacterium disorders. Compared to food ingredients such as beef or abalones, a giant squid is processed to have the texture of beef at remarkably cheap costs. Thus, the food of the present invention can be obtained to have plenty of nutrients at cheap costs, and consumers can be helped with respect to economical aspects and nutritional aspects. The food of the present invention can be provided as a beef substitution food to patients who should avoid eating meat.COPYRIGHT KIPO 2017대왕 오징어를 이용한 장조림 제조방법이 개시된다. 본 대왕 오징어를 이용한 장조림 제조방법은, a) 대왕 오징어에 함유된 염화암모늄을 제거하는 염화암모늄 제거단계 b) 염화암모늄이 제거된 대왕 오징어를 70 - 100℃의 정제수에서 25 - 35분간 삶아 수분 함유량 60% - 70%가 되도록 수분을 제거하는 1차 수분 제거단계 c) 1차로 수분이 제거된 대왕 오징어를 채반에 펼쳐 햇빛에 22 - 26시간 동안 말려 수분 함유량이 40% - 50%가 되도록 수분을 제거하는
