Honey Gochujang Shrimp and Charred Octopus Skillet Step-by-step instructions

Before you start

Before cooking, pat the octopus and shrimp very dry with paper towels. This helps them sear rather than steam. Score the octopus tentacles and butterfly the shrimp.

Slice the scallions and grate the ginger. Have all the sauce ingredients measured and ready, because the cooking moves fast once you start.

Instructions

Prep Everything First

1. 1Prepare the seafood and aromatics
   Score the octopus tentacles in a crosshatch pattern, about 1/2-inch apart, being careful not to cut all the way through. Butterfly the jumbo shrimp by slicing along the back and gently flattening them. Slice the scallions thinly, separating the white and green parts. Grate the ginger using a box grater until you have 2 tablespoons of finely grated ginger.
   Look for Octopus is scored but still intact; shrimp are butterflied and ready to sear.
   Tip Pat the octopus and shrimp very dry with paper towels before searing to get a good char.
2. 2Make the gochujang honey garlic butter
   In a small bowl, combine the gochujang, honey, minced garlic, and grated ginger. Stir until well blended. Cut the butter into small pieces and add it to the bowl, mashing with a fork until everything is combined into a thick paste. Set aside at room temperature so it's easy to melt later.
   Look for The butter mixture is a smooth, reddish paste with a strong garlic-ginger aroma.
   Tip If the butter is too cold, let it sit on the counter for 10 minutes before mixing.

At the end of this phase, you should have all your ingredients prepped and the sauce mixed. The octopus is scored, the shrimp are butterflied, and the scallions and ginger are ready.

The sauce is a thick paste that holds together. Everything is within reach so you can move quickly to the hot skillet.

Sear and Sauce

3. 3Sear the octopus
   Heat a large cast iron skillet over high heat until smoking hot. Add the octopus tentacles in a single layer, scored side down. Sear for 2-3 minutes without moving, until deeply charred. Flip and sear for another 2 minutes. Transfer the octopus to a plate and set aside.
   Look for The octopus has distinct grill marks and a slightly crisp exterior.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Don't overcrowd the pan; work in batches if needed to maintain high heat.
4. 4Sear the shrimp
   In the same skillet, add the butterflied shrimp in a single layer. Sear for 1-2 minutes per side, until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside with the octopus.
   Look for Shrimp are pink, curled, and have a light golden crust.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Shrimp cook quickly; don't overcook or they'll become rubbery.
5. 5Make the sauce and combine
   Reduce the heat to medium-low. Add the gochujang honey garlic butter to the skillet. Stir until it melts and bubbles, about 1 minute. Return the octopus and shrimp to the skillet, turning to coat them in the sauce. Cook for another minute until everything is glossy and heated through.
   Look for The sauce is thick, bubbling, and clings to the seafood.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip If the sauce seems too thick, add a tablespoon of water to loosen it.

The octopus should be deeply charred and the shrimp pink and curled. The skillet is hot and the butter sauce is bubbling. When you add the seafood back to the sauce, it should sizzle and coat evenly. The aroma is rich, spicy, and sweet. Everything looks glossy and slightly caramelized.

Finish and Serve

6. 6Garnish and serve
   Remove the skillet from the heat. Sprinkle with the sliced scallion greens and toasted sesame seeds. Squeeze fresh lime juice over the top. Serve directly from the skillet, with extra lime wedges on the side.
   Look for The dish is bright with green scallions, white sesame, and lime wedges.
   Tip For a stronger lime flavor, add a little grated lime zest along with the juice.

The dish is finished with a sprinkle of scallions and sesame seeds, and a squeeze of lime. The colors are vibrant – charred dark, pink, bright green, and white. The sauce is thick and clings to the seafood. The lime adds a fresh, citrusy note that balances the heat. Serve immediately while hot.

Common mistakes

One common mistake is overcrowding the pan, which lowers the heat and causes the seafood to steam instead of char. Another is overcooking the shrimp, which makes them rubbery.

Also, don't add the butter too early – wait until the seafood is seared, then melt it to make the sauce. Finally, be careful with the gochujang – it's spicy, so adjust the amount to taste.

How to tell it’s done

The octopus is done when it is charred on the outside and tender when pierced with a fork. The shrimp are done when they turn pink and opaque, and the internal temperature reaches 145°F (63°C).

The sauce should be bubbling and thick enough to coat the back of a spoon. If the sauce is too thin, let it cook a minute longer to reduce.

• Shellfish: 145°F (63°C) in the thickest part