Go Back
A white bowl filled with Spicy Garlic Chili Edamame, glistening with red chili flakes and seasoning.
Reda

Spicy Garlic Chili Edamame

Sizzling edamame tossed in a fiery garlic-chili oil that turns a simple snack into an addictive, finger-licking appetizer.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Asian, Japanese-Inspired
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Edamame
  • 1 lb frozen edamame in pods thawed, patted dry
  • 2 tbsp neutral oil such as vegetable or avocado
  • 1 tsp Kosher salt plus more to taste
For the Spicy Garlic Chili Oil
  • 6 cloves garlic minced or grated
  • 2 tsp gochugaru (Korean chili flakes) or 1 tsp red pepper flakes for less heat
  • 1 tbsp toasted sesame oil
  • 1.5 tsp soy sauce
  • 1 tsp rice vinegar
  • 0.5 tsp granulated sugar
For Garnish
  • 1 tsp toasted sesame seeds

Equipment

  • Large skillet or wok
  • Small Bowl
  • Microplane or garlic press (optional)

Method
 

Prep
  1. In a small bowl, combine minced garlic, gochugaru, sesame oil, soy sauce, rice vinegar, and sugar. Stir until the sugar dissolves and set aside. This lets the garlic mellow slightly and the flavors meld.
  2. Heat a large skillet or wok over medium-high heat until very hot, about 2 minutes. Add the neutral oil and swirl to coat. Add the thawed, dried edamame in a single layer and cook undisturbed for 2-3 minutes until the pods start to char in spots. Toss and continue cooking for another 2 minutes until blistered in several places.
  3. Reduce heat to medium. Pour the garlic-chili mixture over the edamame and immediately toss constantly for 30-60 seconds until fragrant and the garlic is just golden. Do not let the garlic brown or it will turn bitter.
  4. Remove from heat, sprinkle with kosher salt to taste, and toss well. Transfer to a serving bowl, scatter with toasted sesame seeds, and serve immediately while hot. Provide an empty bowl for the pods.

Notes

Dry your thawed edamame thoroughly - any water will cause the oil to splatter and prevent proper blistering. For milder heat, use red pepper flakes instead of gochugaru and reduce to 1/2 teaspoon. The dish is best eaten immediately but the sauce can be mixed up to 2 hours ahead.