Honey Gochujang Shrimp and Charred Octopus Skillet in 30 Minutes

Honey, gochujang and a little soy sauce turn shrimp and octopus into a sticky, spicy skillet in one pan. The seafood sears hard in hot oil and butter, picks up charred edges, and finishes glossy with green onions and sesame seeds. It is a dinner that feels special but comes together in about half an hour.

This honey gochujang shrimp and charred octopus skillet pairs sweet and spicy flavors with the bold texture of seared seafood. Shrimp cook quickly and turn sweet and pink, while octopus takes on crisp, charred edges and a pleasantly chewy bite.

Gochujang gives the glaze a deep red color and a fermented, savory heat, honey balances it with sweetness, and soy sauce adds salt and depth.

Ginger and garlic bloom in the butter before the sauce goes in, so the fat carries their flavor into every bite. Serve the skillet hot, straight from the pan, with plenty of rice or crusty bread to soak up the glaze. Everything happens in one cast-iron skillet, which keeps cleanup short and the seafood at the right temperature.

Ingredients

Why this recipe works

Searing seafood over high heat creates color and flavor before the sauce is added. Octopus needs a hot pan to char at the edges, while shrimp only need a couple of minutes to turn pink and firm. Starting with a dry surface and a hot, lightly oiled pan prevents the seafood from steaming, which would leave it pale and rubbery.

Adding the glaze at the end, once the heat has dropped slightly, lets the honey and gochujang thicken and caramelize without burning.

The sugars in the honey brown quickly, so tossing the seafood with tongs keeps every piece evenly coated. Butter and oil together give a higher smoke point than butter alone while still adding a rich, nutty finish to the pan.

Notes and substitutions

Buy octopus tentacles that are already cleaned, or ask your fishmonger to prepare them. Thaw frozen octopus slowly in the refrigerator overnight, then pat it dry thoroughly. Shrimp can be bought peeled and deveined, which saves time and keeps the recipe focused on the glaze and the sear.

A 12-inch cast-iron skillet holds heat well and gives the seafood a deep, even crust. A heavy stainless steel pan works too, but it may need a few extra seconds to bring the butter to a foam.

Use a box grater for the ginger, since it produces the fine pulp the sauce needs, and reserve the pulp rather than the juice. Gochujang varies in heat, so taste a little glaze before spooning it over the pan and adjust the honey if needed.

• Octopus tentacles: Use only shrimp, or add thinly sliced squid, cooked the same way for the same short time
• Gochujang: Mix 1 tbsp red pepper flakes with 1 tbsp tomato paste, but the glaze will be less rich and less fermented
• Unsalted butter: Use an equal amount of neutral oil for a dairy-free version, though the sauce will taste less rounded

Equipment

• 12-inch cast-iron skillet
• Box grater
• Chef's knife
• Cutting board
• Tongs
• Small bowl for the glaze