Spicy Edamame Recipe

Thaw and boil

Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1 teaspoon coarse sea salt. Add 1 cup frozen edamame (in pod) and boil for 4–5 minutes until pods are tender and beans inside are cooked through but still slightly firm.

Drain and cool

Drain edamame in a colander and immediately rinse briefly under cold water or plunge into an ice bath to stop cooking and preserve bright green color. Drain thoroughly and shake off excess water.

Warm aromatics

In a small skillet or saucepan over medium-low heat add 1 tablespoon neutral oil. When shimmering, add 2 cloves minced garlic and 1 teaspoon grated ginger. Saute, stirring constantly, for 20–30 seconds until fragrant but not browned.

Build the sauce

Stir in 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sriracha, 1 teaspoon gochugaru (or crushed red pepper), and 1 teaspoon honey. Remove from heat and whisk in 1 teaspoon toasted sesame oil and 1/2 teaspoon fresh lime juice. Taste and adjust seasoning with fine sea salt and freshly ground black pepper as needed.

Toss drained edamame while still slightly warm with the prepared spicy sauce in a mixing bowl until evenly coated. Sprinkle 1 teaspoon toasted sesame seeds and 1 tablespoon sliced scallions over the top. If desired, finish with extra toasted sesame seeds and a pinch of shichimi togarashi for more heat and umami.

Transfer to a serving bowl. Serve warm or at room temperature. To eat, pop beans out of the pods with your teeth and discard pods.