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

Tips for success

For the best flavor, use a good-quality gochujang. It should be thick and pasty, not watery. If you like more heat, add an extra teaspoon of gochujang. If you prefer milder, reduce it. The honey can be adjusted too – start with less and add more to taste.

To get a good char on the octopus, make sure your skillet is really hot and the octopus is dry. Don't move it around too much – let it sit and develop a crust.

If you're using frozen octopus, cook it before searing to ensure it's tender. You can also boil it ahead of time and then sear.

Variations

• Spicy Chicken: Substitute the seafood with 1 pound of boneless chicken thighs, cut into strips. Sear until cooked through, then toss in the same gochujang honey garlic butter. Adjust cooking time to ensure chicken reaches 165°F.
• Vegetable Skillet: For a vegetarian version, use extra-firm tofu or king oyster mushrooms in place of the seafood. Sear until golden, then coat with the sauce. Add bok choy or bell peppers for extra crunch.
• Extra Glaze: Double the sauce ingredients to have extra for drizzling over rice or vegetables. Be mindful of the heat – you can always add more gochujang later.
• Citrus Twist: Replace the lime with lemon or yuzu for a different citrus note. Add a teaspoon of lemon zest along with the juice for a more intense flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Not recommended – seafood can become rubbery when frozen and reheated. Best enjoyed fresh.

Reheat

Reheat in a skillet over medium heat, stirring occasionally, until warmed through. Add a tablespoon of water or broth to loosen the sauce if it has thickened.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or stock to loosen the sauce. Avoid microwaving as it can make the seafood rubbery.

The sauce can be made up to 2 days ahead and kept in the refrigerator. Let it come to room temperature before using.

The octopus can be cooked a day ahead and seared just before serving. Shrimp are best cooked fresh, but you can prep them by butterflying and storing in the fridge.

Serving ideas

Serve this skillet hot, straight from the pan. It's wonderful with steamed rice, which soaks up the spicy-sweet sauce.

A side of blanched greens or a simple cucumber salad would round out the meal. The lime wedges are essential – a squeeze of fresh juice brightens the whole dish.

For a more substantial meal, serve with crusty bread to mop up the sauce. You can also add a fried egg on top for extra richness.

The dish is quite flavorful on its own, so keep sides simple. A light, crisp white wine like Sauvignon Blanc pairs well with the spicy, savory flavors.

Frequently asked questions

Recipe card

Honey Gochujang Shrimp and Charred Octopus Skillet

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 1 lb octopus tentacles, cleaned
• 1 lb jumbo shrimp, peeled and deveined
• 2 tbsp fresh ginger, grated
• 2 tbsp gochujang
• 2 tbsp honey
• 4 cloves garlic, minced
• 4 tbsp unsalted butter
• 4 scallions, sliced
• 1 tbsp toasted sesame seeds
• 1 lime, cut into wedges

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: crustaceans, mollusks, milk, sesame, soy

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

22 g

Fat

23 g

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