Spicy Garlic Edamame Recipe

Cook edamame

Bring 4 cups of water and 1 tablespoon kosher salt to a rolling boil in a medium saucepan. Add 1 cup of edamame (in pods) and return to a boil. Cook for 4–6 minutes for frozen edamame (fresh may take 3–4 minutes) until pods are tender and beans inside are cooked but still slightly firm. Drain thoroughly and immediately rinse briefly under cold water or plunge into an ice bath to stop cooking and preserve bright green color. Drain well and set aside in a mixing bowl.

If you prefer steaming: place edamame in a steamer basket over boiling water, cover, and steam 5–7 minutes (frozen may take slightly longer). Then cool briefly and transfer to a bowl.

Make the sauce

Heat 1 tablespoon neutral oil in a small skillet over medium heat until shimmering. Add the finely minced garlic (3 cloves) and minced ginger (1 tsp) and sauté for 30–45 seconds, stirring constantly, until fragrant but not browned.

Reduce heat to low and stir in 1 teaspoon gochujang (or sambal oelek), 1 teaspoon chili garlic sauce, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, and 1 teaspoon honey (or mirin). Cook gently for 30 seconds to combine and warm through, then remove from heat. Taste and adjust heat or sweetness as desired; add 1/4 teaspoon crushed red pepper flakes for extra heat.

Finish the sauce

Stir in 1 teaspoon toasted sesame seeds. If the sauce is too thick to coat pods evenly, add 1–2 teaspoons warm water to loosen to a glossy, pourable consistency.

Pour the warm spicy garlic sauce over the drained, warm edamame in the mixing bowl. Toss vigorously so the sauce coats pods evenly. Taste and add flaky sea salt or a pinch more kosher salt if needed.

Transfer to a serving bowl and sprinkle with thinly sliced scallion (1 tbsp) and an extra pinch of toasted sesame seeds. Serve immediately while warm; guests eat by squeezing the beans from the pods into their mouths.