Spicy Edamame Recipe

Spicy Edamame

1. 1

   Bring water to boil and salt

   Place 6 cups of water in a medium saucepan and bring to a rolling boil over high heat. Add 1 tablespoon coarse kosher salt to the boiling water.

2. 2

   Cook edamame

   Add 1 cup frozen edamame in pods to the boiling salted water. Return to a boil and cook uncovered for 4–5 minutes until pods are bright green and tender but still slightly firm. Taste one pod to check doneness.

3. 3

   Drain and shock

   Drain the edamame in a colander and briefly rinse under cold running water or plunge into an ice bath for 30 seconds to stop cooking. Drain thoroughly and shake off excess water.

4. 4

   Prepare flavor base

   While the edamame drains, mince 1 garlic clove finely and grate 1 teaspoon fresh ginger. In a small bowl whisk together 1 teaspoon gochujang, 1 teaspoon chili garlic sauce (or sambal), 1 teaspoon soy sauce, 1 teaspoon rice vinegar, and 1 teaspoon honey until smooth.

5. 5

   Heat oils and bloom aromatics

   Heat a large skillet over medium heat. Add 1 teaspoon neutral oil and 1 teaspoon sesame oil. When shimmering, add the minced garlic and grated ginger and sauté for 20–30 seconds, stirring constantly, until fragrant but not browned.

6. 6

   Combine sauce and edamame

   Reduce heat to low. Add the whisked chili-gochujang mixture to the skillet and stir for 15–20 seconds to warm and loosen the paste. Add the drained edamame pods to the skillet and toss quickly with tongs or a spatula to coat evenly, cooking for 1–2 minutes so the pods absorb the flavors.

7. 7

   Finish and season

   Remove the skillet from heat. Squeeze juice from half a lime (about 1/2 lime) over the edamame. Sprinkle with 1 teaspoon toasted sesame seeds, 1 thinly sliced scallion (optional), 1/4 teaspoon cracked black pepper, and 1/4 teaspoon fine sea salt (or to taste). Toss once to combine.

8. 8

   Serve hot

   Transfer the spicy edamame to a warm bowl and serve immediately as a hot starter. Provide a small bowl for discarded pods if desired.