Korean Style Stir-Fry Edamame
If you're looking for a new way of savoring edamame, this Korean Style Stir-Fry Edamame if perfect for you! It's garlicky, spicy from Korean red chili flakes, and nutty from toasted sesame oil. It's quick, easy, but different!
Servings: 4 people
Ingredients
- 1 pound frozen edamame in the shell
- Salt for boiling edamame
- 1 tbsp toasted sesame oil
- 1 tbsp garlic paste (freshly grated garlic)
- 1/2 - 1 tsp gochugaru (Korean red chili pepper flakes)
- 1-2 tsp soy sauce (optional)
- Toasted Sesame Seeds (topping)
- Coarse salt (or flaky salt) for the finishing touch
Instructions
- In a medium pot, start boiling water for cooking edamame. Cook edamame in salted water (similar to the salt level as for cooking pasta) for about 4 minutes. Drain. Set aside.
- Heat up a frying pan at medium high heat. Pour toasted sesame oil and cook garlic and gochugaru for about 1 minute until fragrant. Add edamame and 1 to 2 table spoon of water then cook for 1-2 minutes. If you like more depth and saltiness in the flavor, swirl in 1-2 tsp soy sauce.
- To serve, sprinkle some toasted sesame seeds with a generous amount of coarse salt
on top. If you added soy sauce, use less amount of the finishing salt.
Notes
- It’s best to use gochugaru for the real Korean flavor and the aroma but if not available, substitute with regular red chili pepper flakes.
- If you like more depth and saltiness in the flavor, add 1-2 tsp soy sauce in the last of Step 2. Then use less finishing salt.
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