Spicy Garlic Edamame is full of bold garlic and ginger flavors, with a spice that will make your lips tingle. It's an easy appetizer to make at home.
Servings: 4 appetizer servings
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
- 14 ounce (400 grams) bag frozen edamame
- 1 teaspoon (6 grams) kosher salt
- 2 tablespoons (30 milliliters) vegetable oil
- 3 large cloves garlic peeled and minced (1 1/2 tablespoons or 16 grams)
- 2 inch piece ginger peeled and minced (2 teaspoons or 6 grams)
- 1/2 tablespoon (3 grams) crushed red pepper flakes or gochugaru (Korean red pepper flakes)
- 1/4 cup (60 milliliters) soy sauce
- 1 teaspoon (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.
Tips and Techniques:
- Store spicy garlic edamame in a covered container in the fridge for up to two days.
- To reheat edamame, pop it into the microwave on high for one to two minutes, or until warm.
- You can also reheat edamame in a skillet over medium heat or in a 350°F (180°C) air fryer. Just reheat them until they start steaming.
- I don't recommend freezing prepared Spicy Garlic Edamame.
Calories: 141kcalCarbohydrates: 13gProtein: 13gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 1350mgPotassium: 514mgFiber: 6gSugar: 3gVitamin A: 548IUVitamin C: 7mgCalcium: 76mgIron: 3mg
Cuisine Asian, Japanese
Keyword edamame, garlic, soybean, spicy