These Spicy Gochujang Scallops and Shrimp are one of those dishes that looks restaurant-level but comes together in under 25 minutes. Golden-seared scallops and plump shrimp get tossed in a creamy Korean-inspired sauce built on gochujang — the fermented Korean chili paste that brings a deep, complex heat unlike anything else. Honey balances the spice, garlic and butter build the base, and a splash of heavy cream pulls everything into a glossy, addictive sauce. Serve over steamed rice and that sauce soaks into every grain. This is the Korean-fusion recipe your weeknight rotation has been missing.
Did You Know?
Gochujang is a fermented Korean chili paste that takes anywhere from 6 months to several years to develop its complex flavor. Made from red chili powder, glutinous rice, fermented soybeans, and salt, it undergoes a natural fermentation process in traditional clay pots called onggi that have been used in Korean households for centuries.
The combination of scallops and shrimp is prized in Korean-fusion cooking because each brings a different texture — the buttery, caramelized sear on the scallops contrasts with the snappy, tender bite of the shrimp, while both absorb the bold gochujang sauce beautifully.
Pro Tips
- Pat scallops bone-dry — this is the single most important step for getting a golden, caramelized sear instead of a steamed, rubbery scallop.
- Use a screaming hot pan — high heat for 2-3 minutes per side creates the Maillard reaction that gives scallops their sweet, nutty crust.
- Cook shrimp separately — shrimp cook faster than scallops. Sear them first, set aside, then cook the scallops.
- Balance the gochujang with honey and cream — the sweetness of honey and richness of cream tame the heat while amplifying the fermented depth.
- Finish with sesame oil — a drizzle of toasted sesame oil at the very end adds a nutty aroma that ties all the Korean flavors together.
Storage & Meal Prep
Store leftovers in an airtight container in the refrigerator for up to 2 days. Scallops and shrimp do not reheat well at high heat — warm gently in a skillet over low heat with a splash of cream to loosen the sauce. Do not microwave — it makes the scallops rubbery. For best results this dish is made fresh. The sauce can be made up to 2 days ahead and refrigerated — just cook the seafood fresh and combine when ready to serve.
What to Serve With Spicy Gochujang Seafood
Steamed jasmine rice is the perfect base — the fluffy rice absorbs the creamy, spicy gochujang sauce and turns every bite into a complete experience.
Stir-fried bok choy or broccolini with garlic adds a fresh green element that balances the rich, saucy seafood.
Quick pickled cucumbers dressed with rice vinegar and sesame seeds provide a cool, tangy crunch that cuts through the heat.
Frequently Asked Questions
Where can I buy gochujang?
Find it in the Asian aisle of most grocery stores, at Asian markets, or online. CJ and Sempio are popular brands.
How spicy is gochujang?
It's moderately spicy — more about depth of flavor than raw heat. Start with 1 tablespoon and adjust to your preference.
What kind of scallops should I buy?
Use dry-packed sea scallops (U/10 or U/15 size). Avoid wet-packed scallops — they won't sear properly.
Can I use just shrimp if I can't find scallops?
Yes — double the shrimp and you'll still have an amazing dish. The sauce is the star.
What does the heavy cream do?
It mellows the heat and creates a luscious sauce that clings to the seafood. Coconut cream works as a dairy-free option.
Is this recipe good over rice?
It's incredible over steamed white rice or cauliflower rice. The sauce soaks into the rice beautifully.
Can I make the sauce ahead?
Yes — mix the gochujang, soy sauce, honey, and cream ahead. Just cook the seafood and combine fresh when serving.
How do I know when scallops are done?
They should have a deep golden crust on each side and feel slightly firm but springy when pressed. About 2-3 minutes per side.
Watch How to Make This
Spicy Gochujang Scallops and Shrimp
Ingredients
Method
- Pat scallops completely dry with paper towels — this is essential for a proper sear. Season both scallops and shrimp with salt and pepper.
- Heat olive oil in a large skillet over high heat until smoking. Add scallops in a single layer — do not move them. Sear for 2-3 minutes per side until a deep golden crust forms. Remove and set aside.
- Add ½ tablespoon olive oil to the same pan. Cook shrimp for 1-2 minutes per side until pink and slightly charred. Remove and set aside.
- Reduce heat to medium. Add butter and garlic, sauté for 30 seconds until fragrant.
- Stir in gochujang, soy sauce, honey, and red pepper flakes. Cook for 30 seconds to develop the flavors.
- Pour in heavy cream and stir to combine. Simmer for 2 minutes until slightly thickened.
- Return scallops and shrimp to the pan, tossing gently in the sauce. Cook for 1 minute to coat everything.
- Drizzle with sesame oil. Garnish with green onions and sesame seeds. Serve immediately over steamed rice.
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