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

Tips for success

For the best char, make sure the skillet is smoking hot before adding the seafood. Pat the octopus and shrimp dry – any moisture will steam them.

Use tongs to flip them gently, and don't move them too often. Let the seafood develop a crust before turning.

The sauce can be made ahead and kept in the refrigerator for up to 3 days. Warm it gently before using. If the sauce thickens too much, add a splash of water or broth.

Adjust the heat level by using more or less gochujang, and add a pinch of sugar if you prefer a sweeter sauce.

Variations

• Spicier Version: Add 1 teaspoon of gochujang or a pinch of cayenne pepper to the butter sauce for extra heat. Serve with extra lime wedges to balance the spice.
• Swap the Seafood: Use large sea scallops instead of octopus, or use all shrimp. Scallops should be patted dry and seared for 2 minutes per side until golden and cooked through.
• Add Vegetables: Toss in sliced bell peppers or snap peas after the seafood is seared, and cook for 2 minutes before adding the sauce. This adds color and crunch.
• Make it a Rice Bowl: Serve the skillet over steamed rice, and top with the sauce, scallions, and sesame seeds. Add a soft-cooked egg for a complete meal.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce will thicken, so add a splash of water when reheating.

Freezer

Freezing is not recommended as the texture of the seafood will change.

Reheat

Reheat gently in a skillet over medium heat, adding a splash of water or broth, until the shrimp and octopus are warmed through.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The seafood will continue to absorb the sauce, so it may be more intense in flavor.

Reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce, until warmed through.

The gochujang butter sauce can be mixed up to 3 days ahead and stored in the refrigerator.

The octopus and shrimp can be prepped earlier in the day and kept in the refrigerator, but do not season them until just before cooking. The entire dish is best cooked fresh to preserve the char and texture.

Serving ideas

Serve this skillet immediately from the pan, with the glossy sauce spooned over each piece. A side of steamed rice or crusty bread is ideal for soaking up the extra sauce. A simple green salad with a citrus vinaigrette would balance the richness.

For a more substantial meal, serve over cooked noodles or with grilled vegetables. The dish is also excellent as a shared appetizer, with toothpicks for picking up the seafood. Garnish with extra lime wedges and sesame seeds at the table.

Frequently asked questions

Recipe card

Honey Gochujang Shrimp and Charred Octopus Skillet

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

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

Instructions

1. Score the octopus tentacles in a crosshatch pattern on both sides. Butterfly the jumbo shrimp by slicing along the back, nearly through, and gently flattening. Slice the scallions thinly, separating white and green parts. Grate the ginger on a box grater to get a fine pile.
2. In a small bowl, combine the gochujang, honey, minced garlic, and cubed butter. Stir until the mixture forms a thick paste. Set aside at room temperature so the butter is soft and ready to melt quickly when added to the skillet.
3. Heat the vegetable oil in a large cast iron skillet over high heat until shimmering. Add the octopus tentacles in a single layer, scored side down. Sear without moving for 2-3 minutes until deeply charred. Flip and sear the other side for another 2 minutes.
4. Push the octopus to one side of the 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. The shrimp should curl slightly and feel firm to the touch.
5. Reduce the heat to medium-low. Add the gochujang butter mixture to the skillet. Stir gently as the butter melts and combines with the gochujang and honey. Let it bubble for 1-2 minutes, basting the seafood with the sauce using a spoon.
6. Sprinkle the toasted sesame seeds and the sliced green parts of the scallions over the skillet. Squeeze fresh lime juice over the top. Serve immediately from the skillet, lifting a glistening piece of seafood with the sauce.

Contains: crustaceans, mollusks, milk, sesame, soy

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

18 g

Fat

20 g

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