Mayak means “drugs” in Korean.
It’s a derogatory term but strangely, used commonly to name foods that have a very addictive sauce.
(Do you remember the mayak eggs recipe we made last year?)
Well today, we’ll take a similar approach but use fresh avocados!
The key flavor variable is the soy sauce. We’ll infuse it with a range of dynamic flavors - including salty, tart, savory and even a touch of wasabi – wow!
Ripe but firm avocados are cut and left to soak in this infused sauce. We’ll also cut fresh tomatoes, onions and lemon and add them as well for a fresh kick.
After a few hours, you’ll be left with an incredible banchan.
Place a few slices of the mayak avocados – as well as a fried egg - on top of bed of fresh rice. Doesn’t get much better than that!
Healthy, fast, and great taste! I’m very excited for you to try.
Oh, I forgot to mention - it also works great as a topping for salads.
We recommend using firm but ripe avocados. If the avocados are too mushy, they will “melt” into the sauce and discolor it - making it look less appealing.
Take a look at the image below - you want to select the "almost ripe" avocado:
The soy sauce may look like a small amount at first.
But remember, the onions, lemon and tomatoes will also release their natural juices into the soy sauce. After a few hours, you’ll see the amount of juice rise.
Make sure to use a Tupperware with a leak-proof lid. When its sitting in the refrigerator, we’ll give it a toss upside down to make sure the avocado slices are all getting flavored.
As for the marinating time, 3-4 hours is the minimum.
The taste does get considerably better as it marinates for longer in the refrigerator.
But the avocado will turn darker in color from absorbing more soy sauce (looks less appealing with each day... but taste so good!).
An ugly-delicious dish!
You can keep it in the refrigerator for up to 7 days.
Alrighty neighbors - I hope you enjoy it!
If you make it at home, tag us on IG - we love to see pictures of your dishes (and you!)
- 3 whole Avocados
- 5-8 whole Cherry Tomatoes
- ½ whole Onion
- ½ whole Lemon
Soy Sauce Marinade
- ½ Cup Soy Sauce
- 1 Tablespoon Sugar
- 2 Tablespoons Vinegar
- ⅓ teaspoon (!) Wasabi
- ⅓ teaspoon (!) Grated Ginger (or Ginger Powder)
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Sesame Seeds
Make Soy Sauce
- Taking out a mixing bowl and place in: Soy Sauce (½ Cup), Sugar (1 Tablespoon), Vinegar (2 Tablespoons), Wasabi (⅓ teaspoon!), Grated Ginger (⅓ teaspoon!), Sesame Oil (1 Tablespoon), Sesame Seeds (1 Tablespoon). Mix it all together.
Prepare Fresh Ingredients
- Cut onion (½ a whole) into thin slices. Then cut lemon (½ a whole) into thin whole circles. Next, cut the cherry tomatoes (5-8) in half as well.
- Carefully cut each of the three avocados in half. Take out the pits. I would recommend squeezing some of the leftover lemons over the surface of the avocados - to keep them from browning. Then use a spoon and carefully scoop out each half. Then cut the avocado into thin strips.
- Take out a tupperware - one with a watertight lid. Add the avocados, lemon slices, onions and tomatoes. Pour in the sauce. Close the lid and give it a flip upside-down - to make sure the soy sauce coats all of the avocados.
- Now place the tupperware in the refrigerator for 3-4 hours. (After 2 hours, open the fridge and give the container another flip to ensure even coating). Afterwards 3-4 hours, take it out and enjoy it as a topping on a rice bowl. Bon Appetit!