Spicy Edamame Recipe

Name: Geisha Sushi Bistros Spicy Edamame Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 cups frozen edamame in pods; 4 cups water (for blanching); 1 tsp coarse salt (for blanching); 0.5 cups kimchi (well drained and chopped); 1 tbs kimchi juice; 1 tbs gochujang (Korean chili paste); 1 tsp soy sauce; 1 tsp rice vinegar; 1 tsp sesame oil; 1 tsp mirin or dry sherry (optional); 0.5 tsp brown sugar or honey; 1 tbs neutral oil (canola or vegetable); 2 cloves garlic (finely minced, about 2 small cloves); 0.5 tsp ginger (finely minced); 1 tsp toasted sesame seeds; 1 tbs finely sliced scallion; 0.25 tsp freshly ground black pepper; 0 to taste flaky sea salt (to taste)

Inspired by Geisha Sushi Bistro

Time20m

Serves2

Sauteed w. spicy kimchi sauce.

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Ingredients

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Edamame

1 cups frozen edamame in pods

4 cups water (for blanching)

1 tsp coarse salt (for blanching)

Spicy Kimchi Sauce

1/2 cups kimchi (well drained and chopped)

1 tbs kimchi juice

1 tbs gochujang (korean chili paste)

1 tsp Aged soy sauce

1 tsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp mirin or dry sherry (optional)

1/2 tsp brown sugar or honey

Aromatics & Finish

1 tbs neutral oil (canola or vegetable)

2 cloves garlic (finely minced, about 2 small cloves)

1/2 tsp ginger (finely minced)

1 tsp toasted sesame seeds

1 tbs finely sliced scallion

1/4 tsp freshly ground black pepper

0 to taste flaky sea salt (to taste)

Method

Edamame

Blanch

Bring 4 cups of water to a rolling boil in a medium pot. Add 1 teaspoon coarse salt. Add the frozen edamame pods and boil for 3–4 minutes until pods are bright green and tender-crisp. Taste one: it should be cooked through but still slightly firm.

Drain the edamame in a colander and immediately plunge into ice water for 30–60 seconds to stop cooking and keep color (optional). Drain well and pat dry with a towel. Set aside.

Spicy Kimchi Sauce

Prepare Sauce

While edamame blanches, combine 1/2 cup finely chopped kimchi, 1 tablespoon kimchi juice, 1 tablespoon gochujang, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon mirin (if using), and 1/2 teaspoon brown sugar or honey in a small bowl. Whisk until smooth. Adjust heat by adding more gochujang or a pinch of sugar to balance acidity if needed.

Aromatics & Finish

Sauté

Heat 1 tablespoon neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the finely minced garlic (2 cloves) and 1/2 teaspoon minced ginger and sauté for 20–30 seconds until fragrant but not browned.

Add the drained edamame to the skillet and toss to coat with the garlic-ginger oil. Sauté for 1–2 minutes, stirring constantly so pods heat through and pick up flavor.

Reduce heat to medium. Pour the prepared spicy kimchi sauce into the skillet and toss continuously for 1–2 minutes so the sauce warms, coats the edamame evenly, and the kimchi pieces soften slightly. If the pan looks dry, add up to 1 teaspoon water to loosen the sauce.

Finish by removing the skillet from heat. Drizzle with 1 teaspoon sesame oil, sprinkle 1 teaspoon toasted sesame seeds, 1 tablespoon finely sliced scallion, and 1/4 teaspoon freshly ground black pepper. Taste and add flaky sea salt to taste if needed.

Serve immediately while hot as a spicy hot appetizer. Provide a small bowl for discarded pods.