Dinner · Part 3 of 3: Tips & recipe card

Honey Gochujang Shrimp and Charred Octopus Skillet in 30 Minutes Tips, FAQ & printable recipe

Name: Honey Gochujang Shrimp and Charred Octopus Skillet in 30 Minutes
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Korean-inspired
Ingredients: 8 oz raw octopus, tentacles cut into sections; 8 oz raw prawns, peeled and deveined; 3 green onions, sliced; 4 cloves garlic, peeled and minced; 1 tsp fresh ginger, finely grated; 2 tbsp neutral oil, such as vegetable oil; 3 tbsp honey; 2 tbsp gochujang (Korean red chile paste); 1 tbsp sesame seeds, toasted

By Clara Weller · Nov 11, 2026

Honey gochujang seafood served in a skillet with green onions and toasted sesame seeds

Prep: 20 min
Cook: 12 min
Total: 32 min
Serves: 2

Tips for success

Keep the skillet hot between batches and wipe away any loose seafood liquid before adding more oil. A dry, hot surface gives the best char on the octopus and keeps the glaze from thinning out. Once the glaze has been added, reduce the heat slightly if it starts to darken too fast, since honey can scorch within seconds over high flame.

Taste the glaze before adding it to the pan, because gochujang brands vary in saltiness and heat. If the mixture seems too thick, add a teaspoon of water to loosen it for spooning. Serve the dish soon after it finishes cooking, while the octopus still has its contrast of crisp edges and tender centers, and the glaze remains bright and glossy on the prawns.

Variations

Extra heat: Stir a pinch of red pepper flakes or a little extra gochujang into the glaze for a spicier, deeper finish. Taste as you go, since the heat builds quickly in the sticky sauce.
Garlic-forward glaze: Add an extra clove of minced garlic to the pan with the ginger before the glaze goes in. The aroma becomes sharper and the seafood tastes more savory against the sweetness.
Rice bowl style: Spoon the finished seafood over warm steamed rice and top with extra green onions. The rice soaks up the glaze and turns the skillet into a complete, filling dinner for two.
Lettuce wraps: Serve the seafood with crisp butter lettuce leaves, sliced cucumber and extra sesame seeds. Guests can wrap each bite, which keeps the flavors bright and the dish feeling fresh.

Storage and make-ahead

Fridge: Store cooked seafood in an airtight container in the refrigerator for up to one day.
Reheat: Reheat gently in a skillet over medium heat with a splash of water, stirring until warmed through.

Leftover seafood should cool for no more than two hours at room temperature before it goes into the refrigerator. Transfer the octopus and prawns to a shallow airtight container so they chill quickly and evenly, and keep the green onions and sesame seeds separate if you want them to stay crisp.

Cooked octopus and prawns hold their best texture for about one day in the refrigerator, after which the octopus becomes firmer and the prawns lose some of their snap. Reheat any leftovers gently in a skillet over medium heat with a splash of water so the glaze loosens again without scorching. Avoid reheating more than once, and discard any seafood that has sat out too long or smells off.

You can prepare parts of this dish in advance to make the actual cooking faster. Cut the octopus into tentacle sections, store it covered in the refrigerator for up to one day, and pat it very dry just before cooking. Mix the honey gochujang glaze and keep it sealed in a jar, where it will stay usable for several days.

Mince the garlic, grate the ginger and slice the green onions a few hours ahead, storing each in a small covered container. Toast the sesame seeds ahead and keep them in a dry jar. Because the seafood should always stay chilled until it reaches the pan, do not cook the dish fully in advance; the best texture comes from charring the octopus and searing the prawns just before serving.

Serving ideas

Serve the skillet straight from the cast iron, which keeps the seafood warm and lets everyone help themselves. Place it in the center of the table with a bowl of steamed short-grain rice or plain white rice alongside, so the sticky glaze has something to soak into.

Add a small dish of extra sliced green onions and sesame seeds for those who want more crunch and freshness with each bite. A simple cucumber salad with rice vinegar and a little sugar provides cool contrast to the sweet heat of the glaze and the char of the octopus.

For a more relaxed meal, spoon the seafood over warm rice in individual bowls and finish each one with green onions and sesame seeds. Serve with lettuce leaves or crisp cabbage slaw if you want to wrap pieces for a lighter, fresher bite.

Icy beverages such as a cold lager or sparkling water balance the spice and sweetness well. Keep napkins close at hand, since the glaze is sticky and the dish is best eaten with the fingers as well as chopsticks or forks.

Frequently asked questions

Can you use frozen octopus for this recipe?

Yes, frozen octopus works well if it is fully thawed in the refrigerator before cooking. Pat the tentacle sections very dry with paper towels, since surface moisture prevents the octopus from charring. Frozen octopus is often sold already cleaned, which saves prep time at the cutting board. Once thawed, it should be cooked within a day and kept chilled until it reaches the hot skillet, so the texture stays firm and the edges brown properly.

Why does the honey gochujang glaze burn in the pan?

Honey contains natural sugars that caramelize and then scorch quickly over high heat. Add the glaze only after the octopus has charred and the prawns are mostly cooked, and lower the heat slightly if the sauce starts to darken too fast. Stir constantly with a ladle while it bubbles, and add a small splash of water if it begins to stick. A glaze that turns almost black or smells sharply bitter has gone too far and should be restarted.

Can you make this dish with only prawns?

Yes, you can skip the octopus and cook the glaze with prawns alone. Sear the prawns in the hot oil until pink and opaque, then add the garlic and ginger and follow the glaze steps as written. The cooking time will be shorter, so watch the prawns closely, since they turn tough within a minute or two past done. The result is simpler but still glossy and sweet-spicy.

What is the best way to clean the cast iron skillet after cooking?

Wipe out the skillet while it is still warm with a paper towel to remove loose bits. If the glaze has stuck, add a little hot water and scrape gently with a wooden spoon rather than using harsh soap. Dry the pan completely on the burner, then rub a thin coat of oil over the surface before storing. This protects the seasoning and keeps the next sear even, which is important for the charred octopus.

How can you tell when the octopus is tender enough?

Cut into a thick tentacle section with a fork or the side of a knife. It should yield easily and feel tender, with the edges charred and the center soft rather than chewy. If it still resists, return it to the pan for another minute or two on medium heat. Overcooked octopus becomes rubbery, so check it often in the final minutes of searing before adding the glaze.

Recipe card

Honey Gochujang Shrimp and Charred Octopus Skillet in 30 Minutes

Prep 20 minCook 12 minTotal 32 minServes 2

Glossy honey gochujang shrimp and charred octopus in a cast iron skillet, topped with green onions and sesame seeds

Ingredients

8 oz raw octopus, tentacles cut into sections
8 oz raw prawns, peeled and deveined
3 green onions, sliced
4 cloves garlic, peeled and minced
1 tsp fresh ginger, finely grated
2 tbsp neutral oil, such as vegetable oil
3 tbsp honey
2 tbsp gochujang (Korean red chile paste)
1 tbsp sesame seeds, toasted

Instructions

Cut the raw octopus into tentacle sections with a sharp knife. Peel and mince the garlic, slice the green onions and grate the ginger on a fine metal grater. Keep the seafood chilled in the refrigerator until the pan is hot.
Stir together the honey and gochujang in a small bowl until smooth and glossy. Set the glaze aside next to the stove so it is ready to spoon over the seafood.
Heat the cast iron skillet over medium-high heat and add the oil. Add the octopus and cook until the edges char and caramelize, then add the prawns, garlic and ginger and cook until the prawns turn pink and opaque.
Spoon the honey gochujang mixture over the octopus and prawns. Stir with a ladle as the sauce bubbles, letting it reduce until it turns sticky and coats every piece evenly.
Once the glaze thickens and coats everything, toss the seafood with tongs. Add the sliced green onions and sesame seeds, toss once more, and serve straight from the skillet while hot.

Contains: crustaceans, mollusks, soy, sesame

Estimated nutrition per serving

Calories: 340
Protein: 32 g
Carbohydrates: 26 g
Fat: 12 g
Fiber: 1 g
Sugar: 16 g
Sodium: 980 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.