Dinner · Part 3 of 3: Tips & recipe card

Gochujang Honey Shrimp and Charred Octopus Skillet in One Pan Tips, FAQ & printable recipe

Name: Gochujang Honey Shrimp and Charred Octopus Skillet in One Pan
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean-American
Ingredients: 8 oz cooked octopus, cut into tentacle pieces; 1/2 lb raw shrimp, peeled and deveined; 1 tbsp unsalted butter; 1 tbsp neutral oil, such as vegetable or canola; 3 cloves garlic, minced; 1 tbsp fresh ginger, finely grated; 2 tbsp gochujang; 1 tbsp honey; 3 scallions, sliced into rings, whites and greens separated

By Clara Weller · Nov 11, 2026

Sticky gochujang glazed shrimp and octopus served in the skillet with scallions on top

Prep: 15 min
Cook: 10 min
Total: 25 min
Serves: 2

Tips for success

Use the cast iron skillet on medium-high heat for the octopus and let the pieces rest undisturbed for a minute so they char. Moving them too early keeps them pale and soft. Save the sliced scallion whites for the pan and the green rings for the top, since the whites hold up to heat and add a mild onion-like flavor while the greens stay bright and fresh.

Taste the gochujang before adding honey, since brands vary a lot in heat and sweetness. If the paste is very spicy, use a little more honey; if it is mild, add a pinch of extra gochujang. The glaze should taste balanced, sweet, savory and slightly hot, with the ginger coming through clearly. Adjust in small steps and stir each time so you do not overshoot the sweetness.

Variations

Extra spicy: Add an extra half tablespoon of gochujang with the glaze and a pinch of red pepper flakes at the end. The heat builds gradually, so taste as you go and balance it with a little more honey if the sauce becomes too sharp.
Milder glaze: Use a mild gochujang and a little more honey for a gentler, sweeter glaze. This suits guests who prefer less heat, and the ginger and scallions still keep the flavor fresh and clear.
Shrimp only: Leave out the octopus and cook the shrimp alone in the same cast iron skillet, using twice the amount of shrimp. Keep the same order of ginger, garlic and glaze, and finish with the scallions for the same caramelized result.
Sesame finish: Sprinkle toasted sesame seeds over the skillet just before serving for a nutty crunch and a little extra shine. Add them after the glaze has coated the seafood so they stay crisp on top.

Storage and make-ahead

Fridge: Store leftovers in an airtight container for up to two days, and cool them for no more than two hours before refrigerating.
Freezer: Freezing is not recommended, since the shrimp and octopus become rubbery and the glaze loses its gloss after thawing.
Reheat: Reheat gently in a skillet over medium heat with a splash of water, stirring until just warm, and do not let the shrimp boil or overcook.

This dish is best eaten within minutes of coming off the heat, while the shrimp are tender and the glaze is glossy. If you have leftovers, let them cool for no more than two hours at room temperature, then transfer them to an airtight container and refrigerate.

Keep the octopus and shrimp in the same container so they absorb the glaze as they chill, but separate the scallion greens if you want them to stay bright.

Cooked seafood keeps in the refrigerator for up to two days, though the shrimp will become firmer as they sit. Avoid leaving the skillet on the stove or on the counter for long periods, because the glaze continues to thicken and can stick to the pan.

You can prepare most of the components up to a day ahead, which shortens the cooking time considerably on the night you serve. Slice the scallions, mince the garlic, and grate the ginger, then store each in a separate small container in the refrigerator. Measure out the gochujang and honey into a bowl and cover it so it is ready to stir in.

Cut the cooked octopus into tentacle pieces and keep it refrigerated in a sealed container. Keep the raw shrimp in the refrigerator until you are ready to cook, and never leave them out at room temperature for longer than thirty minutes. The glaze itself is best made fresh in the skillet, because honey can darken and the sauce loses its gloss if reheated.

Serving ideas

Serve the dish straight from the cast iron skillet on a folded towel or a trivet, so the glaze stays warm and the pan makes a striking centerpiece.

Offer steamed white rice on the side to soak up the sticky sauce, along with a few pieces of crisp lettuce or cucumber for a cool contrast to the heat. Keep extra scallion greens in a small bowl so guests can add more if they like the fresh bite.

For a relaxed dinner, pair the skillet with plain steamed rice and a simple cucumber salad dressed with rice vinegar and a pinch of salt. Set out small bowls and forks or chopsticks, and keep a stack of napkins nearby, because the glaze is sticky and the seafood is best eaten with the hands free. Serve immediately while the octopus still has its char and the shrimp are tender.

Frequently asked questions

Can you use octopus from a jar or a can instead of fresh?

Use octopus that is already cooked and sold as ready to eat, such as vacuum-sealed pieces from the refrigerated seafood counter. Pat the pieces dry before adding them to the skillet so they can char rather than steam. Canned octopus is usually softer and less flavorful, so check the texture before adding it. The method stays the same whichever form you choose, and the octopus only needs enough time in the hot fat to brown at the edges.

How do you know when the shrimp are fully cooked?

Look for shrimp that have turned pink and opaque all the way through, and curled into loose C shapes. For certainty, check the thickest shrimp with an instant-read thermometer, which should register 145°F (63°C). Overcooked shrimp form a tight O and feel rubbery, so pull them from the pan as soon as they reach the right color. Remove the shrimp promptly and toss them in the glaze off the heat if the pan is still very hot.

Why does the glaze taste bitter or burnt?

The usual cause is honey added to a pan that is too hot, or garlic that browned before the sauce went in. Add the garlic and ginger and stir only until they smell fragrant, then lower the heat before adding the gochujang and honey. Watch the bubbling sauce closely, and add a splash of water if it darkens too fast. Taste the glaze after reducing for about a minute, and adjust the honey if it tastes too sharp.

Can you make this dish with less gochujang?

Yes. Start with one tablespoon of gochujang and add the rest of the glaze gradually, tasting as you go. Gochujang varies a lot between brands, so the heat level on the label is a useful guide. If the glaze tastes flat, a little extra honey or a squeeze of lime at the end can brighten it without making the dish spicier. Keep the amount of honey balanced against the chili paste so the sauce stays glossy.

What should you serve with this skillet dinner?

Steamed white rice is the classic partner, since it soaks up the sticky glaze and balances the chili heat. A simple cucumber salad dressed with rice vinegar adds a cool, crisp contrast. Serve the dish straight from the cast iron skillet while the glaze is still warm and glossy, and keep extra scallion greens nearby for a fresh finish. Plain steamed greens also pair well and keep the meal simple.

Recipe card

Gochujang Honey Shrimp and Charred Octopus Skillet in One Pan

Prep 15 minCook 10 minTotal 25 minServes 2

Gochujang honey shrimp and charred octopus glazed in a cast iron skillet with green scallion rings

Ingredients

8 oz cooked octopus, cut into tentacle pieces
1/2 lb raw shrimp, peeled and deveined
1 tbsp unsalted butter
1 tbsp neutral oil, such as vegetable or canola
3 cloves garlic, minced
1 tbsp fresh ginger, finely grated
2 tbsp gochujang
1 tbsp honey
3 scallions, sliced into rings, whites and greens separated

Instructions

Pat the shrimp dry and keep them chilled until ready to cook. Cut the cooked octopus into bite-size tentacle pieces. Slice the scallions, keeping the whites and greens apart, mince the garlic, and finely grate the ginger on a box grater so its pulp collects in a small pile.
Heat the cast iron skillet over medium-high heat and melt the butter with the oil. Add the octopus pieces first and let them char until browned at the edges. Add the shrimp and turn them until they turn pink and opaque, cooking until they reach 145°F (63°C) inside.
Lower the heat slightly and add the minced garlic and grated ginger. Stir for about 30 seconds until fragrant, taking care not to scorch the garlic in the hot butter and oil.
Stir in the gochujang and honey until smooth. Let the mixture bubble and reduce for about a minute, until it turns glossy and thickens enough to coat the shrimp and octopus.
Scatter the sliced scallion whites over the top and toss the shrimp and octopus with tongs until every piece is evenly glazed. Finish with the green scallion rings and serve immediately from the skillet while the glaze is still sticky.

Contains: crustaceans, milk, mollusks, soy, gluten

Estimated nutrition per serving

Calories: 340
Protein: 36 g
Carbohydrates: 18 g
Fat: 12 g
Fiber: 1 g
Sugar: 10 g
Sodium: 1100 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.