Mayak Avocado
Serves 8
Directions
- 1Combine chopped garlic, chili, green onion, lemon juice, soy sauce, water, agave nectar, black pepper, and sesame seeds in a large airtight container and mix well.
- 2Cut avocados lengthwise around the seed, remove the pits, peel, and cut into large chunks.
- 3Add the avocado chunks and your choice of diced cucumber or cherry tomatoes to the marinade and gently cover with the sauce.
- 4Serve immediately or cover and chill for 30 minutes before serving.
Ingredients
- 4 clove garlic, chopped
- 1-4 whole red thai chili, chopped
- 3-4 whole green onion, chopped
- 4 tbsp lemon juice, freshly squeezed
- 1/2 cup soy sauce
- 1/2 cup water
- 2 tbsp agave nectar
- 1 pinch black pepper
- 2 tsp sesame seeds
- 4 whole avocado, peeled and cut into large chunks
- 2-3 oz diced cucumber (optional)
- 2-3 oz cherry tomatoes (optional)
Equipment
airtight containerknife
Tips
- Use 1 red fresno or 1/4 red bell pepper as a substitute for Thai chilies.
- You can omit the chili if preparing for children.
- Keep the ratio of marinade to veggies consistent for the best flavor.
- Store for up to 3 days maximum, though it is best eaten fresh.
Related recipes
Baek Kimchi (White Kimchi)
Korean · Appetizer
Korean Marinated Eggs (Mayak Gyeran)
Korean · Appetizer
Kimchi a la mexicana
Korean · Appetizer
Koreańskie Kalafiorowe Skrzydełka
Korean · Appetizer20m
Creamy Kimchi Ramyun
Korean · Appetizer
Korean Pork Sticks
Korean · Appetizer
김부각 새우전
Korean · Appetizer
Korean Fried Chicken Bites with Japanese Long Fries
Korean · Appetizer
Como os coreanos comem atum em lata!
Korean · Appetizer
보쌈무김치 & 무수분수육
Korean · Appetizer1h 50m
Kluseczki z tofu w sosie gochujang
Korean · Appetizer
Kimchi-jon
Korean · Appetizer30m