Recipe by Bill Kim
3/4 cup Soy-Balsamic Sauce
2 tbsp. hoisin sauce
1 tbsp. yuzu juice or fresh lemon juice
1 tbsp. gochugaru (Korean-style red pepper)
1 bag (16 oz.) frozen edamame in pods, cooked and cooled
In a large bowl, whisk the first 4 ingredients. Toss with the edamame.