Spicy Edamame Recipe

Boil

Bring 1 liter of water to a rolling boil in a medium saucepan. Add 2 cups frozen edamame (in-pod or shelled) and 0.25 tsp kosher salt. Boil uncovered until bright green and tender, about 4–5 minutes for in-pod or 3–4 minutes for shelled.

Shock

While edamame cooks, fill a medium bowl with ice and 1 cup cold water. When edamame is done, immediately drain and transfer to the ice bath to stop cooking (1 minute). Drain well and set aside in a colander to remove excess water.

In a small mixing bowl combine 1.5 tbs neutral oil, 0.5 tsp sesame oil, 2 minced garlic cloves, and 1 tsp minced ginger. Whisk in 1 tbs gochujang, 1 tsp chili garlic sauce, 1 tbs soy sauce, 1 tsp rice vinegar, 0.5 tsp mirin or honey (optional), and 0.5 tsp brown sugar until smooth. Taste and adjust heat/salt: add 0.25 tsp red pepper flakes for more heat or another 0.5 tsp sugar if too spicy.

If you prefer a warmed sauce, heat 1 tbs neutral oil in a small skillet over medium-low, add the garlic and ginger, and cook 20–30 seconds until fragrant (do not brown). Remove from heat and whisk in the remaining sauce ingredients to meld flavors.

Place drained edamame in a large bowl. Pour the spicy sauce over the warm edamame and toss vigorously so each pod (or shelled bean) is evenly coated. If sauce seems thick, add 0.5–1 tsp warm water to loosen.

Transfer to a serving bowl. Sprinkle 1 tsp toasted sesame seeds, 0.125 tsp freshly ground black pepper, and 2 tbsp sliced scallions over the top. Serve immediately with lime wedges for squeezing over (optional).

Storage: Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a skillet over medium heat or enjoy cold; re-add a splash of soy sauce or oil if the sauce has stiffened.