Gastronomixs

Salad of edamame beans and kimchi

Edamame beans, or green soya beans, are very popular thanks to the spread of Japanese cuisine. Here it forms the basis for a light and colourful salad that can be served on its own or as an accompaniment to a variety of dishes. 

Salad of edamame beans and kimchi

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Ingredients

300

g

edamame beans, frozen

3

tbsp

kimchi marinade

200

g

kimchi

4

 

spring onions, cut into rings

4

tsp

soy sauce

3

cloves

garlic, crushed

2.5

cm

ginger, grated

Preparation method

  • Pod the edamame beans and blanch in salted water for three minutes. 
  • Cut the kimchi into a coarse julienne.
  • Make a dressing using the kimchi marinade, soy sauce, garlic, and ginger.
  • Mix the edamame beans with the kimchi julienne and the spring onion.
  • Season with the dressing. 

Serving suggestions

  • As a component in a composition with duck leg confit.
  • As an accompaniment or garnish for soups and rice or noodle dishes.
  • As a component in a starter or an Asian variation on carpaccio.

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