Korean Avocado (Mayak Avocado)
Creamy marinated avocado
Ingredients
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup maple syrup
- 1 tablespoon white vinegar or rice vinegar
- 2 cloves garlic minced (about 2 teaspoons)
- 1 teaspoon fresh ginger minced (or 1/2 teaspoon ground ginger)
- 1/2 cup green onions finely sliced
- 1/4 cup sweet white onion finely diced
- 3 tablespoons toasted sesame seeds
- 1 –3 Thai chilies thinly sliced (adjust to taste)
- 2 ripe but firm avocados peeled, pitted, and cut into 1/2-inch chunks
Optional Garnishes
- Sliced cucumber
- Cherry tomatoes
- Chive flowers
- Shredded nori dry seaweed
- Sesame oil
Instructions
- In a medium bowl, combine soy sauce, maple syrup, vinegar, garlic, ginger, green onions, sweet onion, chilies, and sesame seeds. Stir well until fully mixed.
- Add water and stir again to balance the sauce.
- Gently fold in the avocado chunks (and optional cucumber or tomatoes if using), taking care not to mash them.
- Cover and refrigerate for 20–30 minutes to allow flavors to meld.
- Serve chilled or slightly cool over rice, toast, salads, or as a side dish.
Notes
Best enjoyed the same day for optimal texture