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.