Asheley and I like to have secret races whenever we order a bowl of edamame at the local sushi place. We’ve never actually said it out loud, but we shovel them into our mouths at an alarming and semi-disgusting rate just so that we get to eat more than the other person.
And although a perfectly steamed edamame pod sprinkled with just the right amount of flaky sea salt is darn near perfection, I’m also a huge fan of hitting my taste buds with an intense flavor punch. Like, for example, these Gochujang Glazed Edamame. 
Edamame Glazed with Gochujang
- Yield: 2 cups 1x
Description
An addictive, quick, and easy snack featuring the Korean condiment gochujang.
Ingredients
- 2 cups frozen whole edamame
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1½ teaspoons gochujang (or more for spicier)
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ginger powder
Instructions
- Cook edamame according to package directions.
- Combine remaining ingredients in a small skillet over medium heat and cook, stirring occasionally, until reduced to a glaze-like consistency, abut 4-5 minutes. If it gets too thick, just add in a splash of water to thin.
- Toss in cooked edamame and stir to coat. Remove from heat and transfer edamame to serving dish. Devour immediately.
Notes
This is a great appetizer or snack for 2 people. Feel free to double/triple if you’re feeding a larger crowd!
- Category: Appetizer, Snack, Side
Frequently Asked Questions
How do I prepare the edamame before glazing it with gochujang?
You should steam the edamame pods until they are tender, which usually takes about 5-7 minutes, and then drain them well before adding the glaze.
What is the best way to incorporate the gochujang into the edamame?
Mix the gochujang with a bit of water or oil to create a smoother glaze, then toss it with the steamed edamame to ensure they are evenly coated.
Can I adjust the spice level of the gochujang glaze?
Yes, you can adjust the amount of gochujang used based on your spice preference; start with a smaller amount and increase it gradually to taste.
