Edamame (spicy) Recipe

Bring water to boil

Pour 500 ml water into a medium saucepan fitted with a steamer basket (or use a pot). Bring the water to a rolling boil over high heat.

Steam edamame

Add 1 cup edamame (fresh or frozen) in pods to the steamer basket. Cover and steam for 5 to 7 minutes if fresh, 6 to 8 minutes if frozen, until pods are bright green and tender when squeezed.

Salt the cooking water (optional)

If you prefer the pods themselves to be seasoned, add 1 tablespoon coarse sea salt to the boiling water before steaming. This will season the beans from the inside as they cook.

Remove the steamer from heat and immediately transfer edamame to a large bowl. Drain any excess water. If you salted the cooking water, blot lightly with a paper towel to remove excess moisture before tossing with the spicy seasoning.

In a small bowl, combine 1 teaspoon toasted sesame oil, 1 teaspoon soy sauce, 1 teaspoon gochugaru (or crushed red pepper), 1 teaspoon fresh lime juice, 1/2 teaspoon grated garlic, and 1/4 teaspoon grated ginger (if using). Whisk or stir until blended.

Taste and adjust heat or salt: add a pinch more gochugaru for heat or an extra 1/4 teaspoon soy sauce if you prefer saltier seasoning. Keep in mind the cooking water salt will already flavor the beans if used.

Pour the prepared spicy seasoning over the warm steamed edamame. Toss thoroughly so the pods are evenly coated. Use tongs or shake the bowl while covered to distribute the seasoning.

Sprinkle 1/4 teaspoon extra flaky sea salt over the tossed edamame to finish. Add optional garnish: 1/2 teaspoon toasted sesame seeds and 1 teaspoon thinly sliced scallions.

Serve immediately while warm. To eat, squeeze or bite each pod to pop the beans into your mouth and discard the pods.