My daughter and I had these at a sushi restaurant and they were fantastic so I recreated it at home. They are packed with garlicky, spicy, sesame goodness. I think my daughter sat and mowed through about a pound of them in 10 minutes. My husband had to finally remove her from the table to get her away from them. Your fingers will get a bit oily but these are well worth it.
20 oz frozen edamame with shell on
1 tablespoon sea salt plus 1 teaspoon sea salt
2 tablespoons toasted sesame oil
1 teaspoon gochugaru (Korean chili flakes)
4 garlic cloves minced
Place frozen edamame into a medium pot. Cover with water and bring to a boil over high heat. Add 1 tablespoon of sea salt. Cook for about 3 minutes. Then drain edamame and let drain for about 10 minutes in the colander to allow the water to evaporate a bit. The in a large skillet, heat the sesame oil and sauté the garlic and gochugaru. Add the cooked edamame and add 1 teaspoon of sea salt. Stir gently to mix and ensure all the pods are coated well. Pour into a bowl and serve along with an empty bowl to discard the shell.