CategoryAppetizers, Bites/Snacks, Chefs Choice
Spicy Garlic Edamame is a quick, flavor-packed appetizer made with steamed edamame pods tossed in a spicy, garlicky soy sauce. This Japanese-inspired dish is perfect as a snack, side dish, or party appetizer, delivering an umami-rich kick with every bite.
For the Edamame
2 cups frozen edamame pods (in-shell)
1 tsp salt (for boiling)
For the Spicy Garlic Sauce
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp sesame oil
3 cloves garlic (minced)
1 tsp fresh ginger (grated)
1 tsp red pepper flakes (adjust for spice level)
1 tsp honey or maple syrup (optional, for balance)
1 tsp rice vinegar
1 tsp toasted sesame seeds (for garnish)
1 green onion (chopped, for garnish)
Cook the Edamame
1
- Boil the Edamame:
- Bring a large pot of water to a boil and add salt.
- Add frozen edamame pods and boil for 3-4 minutes until tender.
- Drain and Set Aside:
- Drain the edamame and pat dry with a paper towel.
Make the Spicy Garlic Sauce
2
- Sauté the Garlic and Ginger:
- In a pan, heat sesame oil over medium heat.
- Add minced garlic and grated ginger, stirring for 30 seconds until fragrant.
- Add the Spices:
- Stir in red pepper flakes and sriracha (if using).
- Finish the Sauce:
- Pour in soy sauce, rice vinegar, and honey.
- Stir well and let simmer for 1 minute.
Toss the Edamame
3
- Coat with Sauce:
- Add the cooked edamame to the pan and toss until well coated.
- Simmer for Flavor:
- Let the edamame soak up the sauce for 1-2 minutes.
Serve and Garnish
4
- Transfer to a Bowl:
- Pour the spicy garlic edamame into a serving dish.
- Garnish:
- Sprinkle with toasted sesame seeds and chopped green onions.
- Enjoy Immediately:
- Serve hot and suck the flavors off the pods before discarding the shells.
Pro Tips
5
- For Extra Heat: Increase red pepper flakes or add a teaspoon of gochujang (Korean chili paste).
- For a Smoky Twist: Add a dash of smoked paprika or a drizzle of chili oil.
- Make It Ahead: The sauce can be prepped in advance and stored for up to a week in the fridge.
Ingredients
For the Edamame
2 cups frozen edamame pods (in-shell)
1 tsp salt (for boiling)
For the Spicy Garlic Sauce
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp sesame oil
3 cloves garlic (minced)
1 tsp fresh ginger (grated)
1 tsp red pepper flakes (adjust for spice level)
1 tsp honey or maple syrup (optional, for balance)
1 tsp rice vinegar
1 tsp toasted sesame seeds (for garnish)
1 green onion (chopped, for garnish)
Directions
Cook the Edamame
1
- Boil the Edamame:
- Bring a large pot of water to a boil and add salt.
- Add frozen edamame pods and boil for 3-4 minutes until tender.
- Drain and Set Aside:
- Drain the edamame and pat dry with a paper towel.
Make the Spicy Garlic Sauce
2
- Sauté the Garlic and Ginger:
- In a pan, heat sesame oil over medium heat.
- Add minced garlic and grated ginger, stirring for 30 seconds until fragrant.
- Add the Spices:
- Stir in red pepper flakes and sriracha (if using).
- Finish the Sauce:
- Pour in soy sauce, rice vinegar, and honey.
- Stir well and let simmer for 1 minute.
Toss the Edamame
3
- Coat with Sauce:
- Add the cooked edamame to the pan and toss until well coated.
- Simmer for Flavor:
- Let the edamame soak up the sauce for 1-2 minutes.
Serve and Garnish
4
- Transfer to a Bowl:
- Pour the spicy garlic edamame into a serving dish.
- Garnish:
- Sprinkle with toasted sesame seeds and chopped green onions.
- Enjoy Immediately:
- Serve hot and suck the flavors off the pods before discarding the shells.
Pro Tips
5
- For Extra Heat: Increase red pepper flakes or add a teaspoon of gochujang (Korean chili paste).
- For a Smoky Twist: Add a dash of smoked paprika or a drizzle of chili oil.
- Make It Ahead: The sauce can be prepped in advance and stored for up to a week in the fridge.
Notes
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