Sweet Spicy Edamame Recipe

Cook edamame

Bring 1 liter of water to a rolling boil in a medium pot. Add 1 tablespoon kosher salt and the 3 cups frozen edamame. If using edamame in pods, boil for 4–5 minutes until bright green and tender. If using shelled edamame, boil 3–4 minutes. Taste one to confirm doneness—should be tender but slightly firm.

Drain the edamame in a colander and immediately rinse briefly under cold running water or plunge into an ice bath to stop cooking and preserve color. Drain well and set aside in the colander while you prepare the sauce.

Make the sauce

In a small bowl whisk together 1 tablespoon neutral oil, 1 tablespoon light soy sauce, 1 teaspoon mirin, 1 tablespoon honey, 1 teaspoon gochujang (or sambal), 1 teaspoon rice vinegar, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1 teaspoon freshly ground black pepper until smooth. Taste and adjust heat with up to an additional 1 teaspoon gochujang or 1/2 teaspoon red pepper flakes if you want spicier.

Heat a medium nonstick skillet over medium heat until warm (about 1–2 minutes). Add the drained edamame and sauté, stirring, 1–2 minutes to warm through and remove excess surface water.

Pour the prepared sauce over the edamame in the skillet. Stir and toss constantly for 1–2 minutes until the sauce glazes the edamame and becomes slightly sticky. Remove from heat and drizzle 1 teaspoon sesame oil and 1 teaspoon fresh lime juice (if using). Toss to combine.

Sprinkle 1 teaspoon toasted sesame seeds and 1 teaspoon red pepper flakes (or chile crisp) over the glazed edamame and toss briefly to distribute. Transfer to a serving bowl.

Finish with 2 tablespoons thinly sliced scallions and 1 teaspoon furikake or toasted nori flakes for extra umami. Serve warm or at room temperature as an appetizer or snack.

Notes: If using edamame in pods, eat by squeezing beans from pods with your teeth and discard pods. Adjust honey and vinegar to balance sweetness and acidity. For a vegan version, replace honey with maple syrup or agave.