Edamame Recipe

Prepare steaming setup

Pour 500 ml water into a medium pot fitted with a steamer basket. Bring water to a rolling simmer over medium-high heat.

If using frozen edamame, no need to thaw. Place 1 cup edamame pods into the steamer basket in a single layer if possible.

Steam the edamame, covered, for 4–6 minutes for fresh pods or 6–8 minutes for frozen, until pods are bright green and tender but still slightly firm. Test one pod to ensure beans inside are cooked through.

Optional: prepare an ice bath (1 cup ice + cold water). When steaming is complete, transfer the pods to the ice bath for 30–60 seconds to stop cooking and set color. Drain well and return to a warm bowl if you prefer them warm skip the ice bath and drain.

While the edamame steams, combine 0.25 cup finely chopped, well-drained kimchi, 1 tbsp neutral oil, 1 tsp rice vinegar, 1/2 tsp light soy sauce, 1/2 tsp sesame oil, 1/2 tsp honey or agave (optional), 1/2 tsp fresh lime juice, 1/2 tsp minced garlic, 1/4 tsp grated ginger and 1/4 tsp gochugaru (if using) in a small bowl.

Whisk the ingredients vigorously (or pulse briefly in a small food processor/blender) until the vinaigrette is emulsified and slightly chunky from the kimchi. Taste and adjust: add a touch more vinegar or lime for brightness, soy for salt, or honey for sweetness.

If the vinaigrette seems too thick, whisk in up to 1/2 tsp water to reach a spoonable consistency.

Place the drained edamame in a serving bowl. Spoon the kimchi vinaigrette evenly over the hot or warm edamame so the flavors cling to the pods (about 2–3 tbs total). Toss gently to coat the pods.

Sprinkle 1/2 tsp Maldon sea salt flakes (or to taste) over the dressed edamame. Add 1/2 tsp toasted sesame seeds and 1 tbsp thinly sliced scallion for garnish.

Serve immediately while warm (or at room temperature). To eat, pop the beans from the pod into your mouth and discard the shells.