Honey Gochujang Shrimp and Charred Octopus Skillet

This one-pan honey gochujang shrimp and charred octopus skillet brings together the deep char of seafood with a glossy, spicy-sweet butter sauce.

The gochujang adds fermented chili depth, while honey and garlic round out the heat. Finished with lime and sesame, it's a quick, impressive dinner that feels special but comes together in under 30 minutes.

Charred octopus and jumbo shrimp meet a bubbling crimson butter sauce in this skillet dinner. The technique is simple: sear the seafood hard in a hot cast iron pan, then baste it with a mixture of gochujang, honey, garlic, and butter.

The result is a glossy, savory-sweet dish with a hint of heat, brightened by fresh lime and scallions. Serve it straight from the pan for a dramatic, flavorful meal.

Ingredients

Why this recipe works

The high heat of a cast iron skillet gives the octopus and shrimp a deep, smoky char that contrasts with the rich, sweet-spicy butter sauce. Searing the seafood first locks in moisture and creates a caramelized crust that the sauce clings to, making every bite intensely flavorful.

Gochujang, a Korean fermented chili paste, brings a complex umami that is balanced by honey and butter. The butter emulsifies the sauce, giving it a silky texture that coats the seafood evenly. The lime juice added at the end cuts through the richness and brightens the whole dish.

Notes and substitutions

Octopus tentacles are available pre-cooked at many seafood counters; if using raw, simmer them in salted water with a cork for 45 minutes until tender before searing.

Jumbo shrimp are the best choice for butterflying, as they hold their shape and cook quickly. Fresh ginger, grated on a box grater, gives a more aromatic flavor than ground ginger.

Gochujang is sold in Korean markets and many supermarkets. It keeps well in the refrigerator for months. If you don't have gochujang, a mix of sriracha and miso can approximate the flavor.

Use unsalted butter to control the salt level, and have all ingredients ready before you start cooking, as the searing goes fast.

• gochujang: Use 2 tbsp sriracha mixed with 1 tbsp miso paste for a similar fermented chili paste flavor.
• octopus tentacles: Use 1 lb large sea scallops or extra jumbo shrimp if octopus is not available.
• honey: Substitute maple syrup or agave nectar for a different sweetness profile.
• unsalted butter: Use salted butter and reduce added salt in the recipe.

Equipment

• Cast iron skillet
• Box grater
• Chef's knife
• Cutting board
• Tongs
• Measuring spoons