An addictive little snack/appetizer featuring my latest obsession, the Korean condiment gochujang! These Gochujang Glazed Edamame are super quick and easy!
Put a bag of potato chips in front of Asheley, and you’ll witness the second fastest now you see it, now you don’t magic trick of all time. What’s the fastest, you say? Putting some chips and guac in front of me. I’ll house them in no time.
The same is true for edamame. Asheley and I like to have secret races whenever (always) we order a bowl of ’em 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. Sick, I know.
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.
Gochujang Glazed Edamame
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 minutes
- Yield: 2 cups 1x
- 2 cups frozen whole edamame
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons gochujang (or more for spicier)
- 1/8 teaspoon garlic powder
- 1/8 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.
This is a great appetizer or snack for 2 people. Feel free to double/triple if you’re feeding a larger crowd!