Angry Edamame Recipe

Bring 6 cups of water and 1 tablespoon coarse sea salt to a rolling boil in a medium pot.

Add 1 cup edamame (in pods) to the boiling water and cook until tender but still slightly firm, about 3–5 minutes for fresh or frozen edamame.

Drain and immediately transfer the edamame to a bowl of ice water to stop cooking (optional) for 1–2 minutes, then drain thoroughly and pat dry.

Heat 1 tablespoon neutral oil in a small skillet over medium heat until shimmering.

Add 2 minced garlic cloves and 1 teaspoon grated fresh ginger; sauté for about 30 seconds to 1 minute until fragrant but not browned.

Reduce heat to low and stir in 1 tablespoon gochujang, 1 teaspoon Sriracha, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon mirin or honey, 1 teaspoon brown sugar, 1 teaspoon sesame oil, and 1 teaspoon red pepper flakes. Cook gently for 1 minute, whisking so the paste loosens and the sugar dissolves. Taste and adjust heat/salt/sweetness as needed.

Remove sauce from heat and let it cool for 1–2 minutes so it thickens slightly.

Place the drained, slightly warm edamame in a medium mixing bowl.

Pour the warm angry sauce over the edamame and toss thoroughly with a spatula or tongs to coat the pods evenly. The residual heat will help the sauce adhere.

Add 1 teaspoon toasted sesame seeds, 2 tablespoons thinly sliced scallions, and 1/2 teaspoon fresh lime juice. Toss again to combine.

Transfer to a serving bowl and sprinkle with 1/4 teaspoon flaky sea salt or kosher salt to taste. Serve immediately while warm, or at room temperature.