Sep 09 2026
Restaurants›Kona Grill - San Antonio at North Star›Angry Edamame Recipe

Angry Edamame Recipe

Inspired by Kona Grill - San Antonio at North Star
Time25m
Serves4

Make Angry Edamame Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Edamame

Angry Sauce

Finish & Garnish

Method

Edamame

  1. 1

    Blanch

    Bring 1 liter of water to a rolling boil in a medium saucepan. Add 1 tablespoon coarse sea salt. Add the frozen edamame and blanch for 3–4 minutes until bright green and tender but still with a bite (if using in-pod, cook 4–5 minutes).

  2. 2

    Shock & Drain

    Immediately transfer the edamame to an ice bath (bowl of ice water) to stop cooking and retain color. After 1–2 minutes, drain thoroughly in a colander and pat dry with a clean towel or paper towels.

Angry Sauce

  1. 3

    Sear aromatics

    Heat 2 tablespoons neutral oil in a small skillet over medium heat until shimmering. Add the minced garlic (3 cloves) and grated ginger (1 tsp). Sauté for 30–45 seconds until fragrant but not browned.

  2. 4

    Build sauce

    Lower heat to medium-low. Add 1 tablespoon gochujang and 1 tablespoon chili crisp (or chili flakes in oil) to the skillet and stir to combine with the aromatics for about 20–30 seconds. Add 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon honey (or agave), 1 teaspoon sesame oil, and 1 teaspoon fresh lime juice. Stir and simmer gently for 30 seconds to marry flavors. Taste and adjust: more honey to tame heat, more chili crisp for heat, or an extra splash of soy for saltiness.

Combine & Finish

  1. 5

    Toss

    Place the drained, still-warm edamame in a large bowl. Pour the angry sauce over the edamame and toss vigorously until evenly coated. The warmth helps the sauce cling; if the edamame has cooled, briefly return to the skillet and toss over low heat for 30–45 seconds.

  2. 6

    Garnish

    Transfer to a serving bowl. Sprinkle with 1 teaspoon toasted sesame seeds, 2 tablespoons thinly sliced green onions, 1 teaspoon cracked black pepper, and optional 1/2 teaspoon shichimi togarashi or extra chili flakes to heighten the heat.

  3. 7

    Serve

    Serve immediately while warm so the sauce is sticky and aromatic. Provide small bowls for shells if using in-pod edamame, and napkins for fingers.

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