Spicy Edamame

Edamame is kind of boring these days. I stopped ordering it at restaurants, because I can buy a bag of the frozen stuff and make it the same at home, but even that got boring, and I needed something new to do it besides boiling it and eating with salt.


A sushi place in Long Beach inspired me to mix up how I eat edamame—sure, it’s a little more time consuming now, but it’s worth every second.

Now that I char my edamame with a little crunchy garlic and spicy peppers, it’s not boring anymore.

spicy edamame {the kosher foodies} spicy edamame {the kosher foodies} spicy edamame {the kosher foodies}

Spicy Edamame
serves 4


  • 1 package frozen soy beans in shell
  • 1 tablespoon peanut oil
  • 4-8 dried red chili peppers, depending on your spice preference
  • 2 cloves garlic, chopped
  • 1/2 teaspoon flaky sea salt


  1. Cook edamame in salted water according to the package directions. Drain.
  2. Meanwhile, heat the oil a cast iron skillet over medium high heat. Add the garlic and toast until crispy and golden. Remove with a slotted spoon and set aside.
  3. Add the edamame and peppers to the pan. Cook for about 10 minutes, stirring occasionally, but don’t move things around too much, because you want the edamame to brown.
  4. Add the salt, mix, and move to a serving bowl or platter. Mix in the crunchy garlic and serve hot.

spicy edamame {the kosher foodies}