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01.12.11 

Cocktails + Edamame Remix

by Rosa Park, globetrotter, Raw-gasm hunter and bon vivant-tress

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I love to eat when I drink. Some people can gulp down gallons of liquor without a bite, but I need to nosh and preferably on something that won’t squeeze me out of my party gear. This doesn’t mean I’ll be satisfied with the dinky olive — three if the bartender’s feeling generous — that garnishes my dirty martini. After countless treks to New York’s hottest bars and endless consumption of fancy cheese, I was still in search for the perfect partner to my drink.

So when I found myself inhaling the last of the Chili Garlic Edamame at a disheveled po-jang-ma-cha (Korean food stand) in Seoul, I knew I discovered the bar bite to accompany my spirit-fueled adventures. Sure it’s messy but what it lacks in sexiness, it makes up for in low calorie count and savory goodness. Warning: Keep these far away from vintage and couture.

For a more finger-friendly option, switch out the garlic sauce with a light dusting of Japanese shichimi powder.

Chili Garlic Edamame

  • 2 cups edamame
  • 1 to 2 teaspoons of Huy Fong Chili Garlic Sauce
  • ½ teaspoon sesame oil
  • 1 to 2 teaspoons vegetable oil
  1. Steam 2 cups of edamame for 5 minutes over boiling water. When cooked, drain and set aside in strainer.
  2. Grease pan with vegetable oil over medium heat.
  3. Add 1 to 2 teaspoons of chili garlic sauce and stir for 1 to 2 minutes.
  4. Add edamame to pan and stir for another minute.
  5. Finish by adding ½ teaspoon of sesame oil.
  6. Let it rest for 30 minutes to an hour (or more, depending on how spicy you want the edamame to be) for the flavor to set in.
  7. Serve hot or cold with your favorite cocktail.

Garnish with a gin martini.