3large cloves garlicpeeled and minced (1 1/2 tablespoons or 16 grams)
2inch piecegingerpeeled and minced (2 teaspoons or 6 grams)
1/2tablespoon (3 grams)crushed red pepper flakesor gochugaru (Korean red pepper flakes)
1/4cup (60 milliliters)soy sauce
1teaspoon (5 milliliters) mirin
Boil the Edamame
Add six cups of water to a 12-inch skillet that's at least 4-inches deep and cover the pan. Bring the water to a bowl over medium-high heat.
Salt the water with the kosher salt once it comes to a boil, then add the frozen edamame to the pan. Cover the pan and boil the edamame for 5-6 minutes.
Drain the soybeans in a colander and run cold water over them to stop the cooking process. Allow the edamame to drain in the colander while you build up the sauce.
Make the Spicy Garlic Sauce
Turn the stove to medium heat and add the vegetable oil to the pan. Once the oil in the pan begins to shimmer, stir in the minced garlic and ginger. Gently sauté these for 2 minutes, frequently stirring them in the pan to avoid browning them too much.
Turn the exhaust fan to high, then add the crushed red pepper to the pan with the minced garlic and ginger. Quickly toast the pepper, constantly stirring, for 30 seconds.
Next, add the drained edamame to the pan with the aromatics. Toss them with your spoon for 1 minute to evenly coat them in the mixture.Finally, add the soy sauce and mirin to the pan. Bring the liquids to a gentle simmer, cover the pan, and allow the soybeans to warm up in the pan for 2-3 minutes.
Serve the Spicy Garlic Edamame
To eat: grab the stem end of the soybean with your fingers and hold it while you put the whole pod in your mouth.Suck off the flavorings from the shell and clamp your teeth down (gently) right near your fingers.Slide the pod out from between your teeth, extracting the beans into your mouth. Chew, enjoy, and repeat!
Swaps and Substitutes:
You can replace the frozen edamame with fresh, just decrease the boiling time to three minutes instead of five.
To change the spiciness of the edamame, decrease the amount of red pepper flakes to one teaspoon, or increase the amount of red pepper flakes to one tablespoon.
For gluten-free Spicy Garlic Edamame, replace the soy sauce with gluten-free tamari, found in the soy sauce aisle.