Mayak Avocado, Korean Marinated Avocado Recipe!
This simple, easy & quick avocado recipe will change your life!
Mayak means drug in Korean, when we use it in front of food items, it means addictive. So Mayak Avocado means it’s addictively delicious avocado. This marinated avocado is not only addictively so delicious but it’s very versatile! You can serve as it is as salad style for an appetizer. Serve with crackers for finger food at your next wine party. Make an avocado toast with your favorite toasted bread. Serve with warm cooked rice with a little drizzle of sesame oil. Either way, it is so delicious!
This savory and helahty avocado recipe is definitely a keeper! Obviously, I love eating with warm cooked rice, it is SO GOOD! I made it a bit spicy with Thai chilies but you don’t have to, especially if you are making this for your little ones to enjoy together.
This recipe is super simple and quick! Are you ready? Let’s get started!
Chop finely 4 cloves garlic (approximately 1 tbs). Slice thinly 1 to 4 Thai chili (You can use1 red fresno or 1/4 red bell pepper too). Chop 3 to 4 green onions – but not too thin, make it a little chunky!
Squeeze 1 juicy lemon, it’s approximately 4 tbsp. Pour 1/2 cup of soy sauce, 1/2 cup of water, 2 tbsp agave nectar or your choice of sweetener, a generous pinch of black pepper, and 2 tsp sesame seeds in a large airtight container. Give a good mix.
For this recipe, you will need 4 firm but not green avocados. Cut avocados lengthwise around the seed. Open and remove the pits from avocados. Cut avocadoes into quarters, and carefully peel. Cut avocados into large chunks and add into the marinate sauce.
I like to add diced cucumbers as well for the crunch texture. I’m such a texture girl. lol, a few halved cherry tomatoes will be beautifully delicious too! So add your choice of diced cucumber or cherry tomatoes, just about 2 to 3 oz, no more than that. We need to keep the marinade and the veggies ratio for the right flavor.
Carefully cover avocado chunks with marinating sauce, be super gentle because avocados are so easy to break down. You can serve immediately because this avocado recipe is not necessary to marinate for a long time. If you have some time to serve, you can cover and chill Mayak Avocado for 30 minutes in a refrigerator.
You can serve by itself as a snack/appetizer, pair with crackers, make avocado toast or serve with warm cooked rice.
- 4 cloves garlic, chopped (approximately 1 tbsp)
- 1 to 4 red Thai chili, 1 red fresno or 1/4 red bell pepper, chopped
- 3 to 4 green onion, chopped
- Freshly squeezed juice from 1 lemon (approximately 4 tbsp)
- 1/2 cup soy sauce
- 1/2 cup water
- 2 tbsp agave nectar or your choice of sweetener
- Pinch of black pepper
- 2 tsp sesame seeds
- 4 firm but ripped avocado, peeled and cut into large chunks
- 2 to 3 oz of diced cucumber or cherry tomatoes
- Combine chopped garlic, chili, green onion, lemon juice, soy sauce, water, agave nectar, black pepper, and sesame seeds in a large airtight container. Give a good mix.
- Cut firm avocado lengthwise around the seed. Open and remove pits from avocados. Cut them into quarters, and carefully peel. Cut avocados into large chunks and add into marinate sauce. Add your choice of diced cucumber or cherry tomatoes.
- Carefully cover avocado chunks with marinating, be gentle because avocados are easy to break down. You can serve immediately or cover and marinate for 30 minutes before serving. You can serve by itself as a snack/appetizer, pair with crackers, make avocado toast or serve with warm cooked rice. Enjoy!