An addictive, quick, and easy snack featuring the Korean condiment gochujang.
By Chris Cockren
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.
- 2 cups frozen whole edamame
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1½ teaspoons gochujang (or more for spicier)
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ginger powder
- 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.
Chris is a New York based food blogger that loves bringing friends and family together through food. On his blog, Shared Appetite, Chris chronicles his culinary adventures of eating his way in and around NYC, as well as cooking and entertaining at home.