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Edamame Glazed with Gochujang

Edamame Glazed with Gochujang

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.

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Edamame Glazed with Gochujang

  • Author: Chris Cockren
  • Yield: 2 cups 1x


An addictive, quick, and easy snack featuring the Korean condiment gochujang.


  • 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


  1. Cook edamame according to package directions.
  2. 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.
  3. Toss in cooked edamame and stir to coat. Remove from heat and transfer edamame to serving dish. Devour immediately.


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


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