Avocado Jang (Marinated Avocados)

Ingredients

• 2 avocados (ripe but firm, sliced crosswise)
• 6 cherry tomatoes (halved)
• 0.25 yellow onion (chopped)
• 0.5 lemon (sliced into rounds)
• 0.5 cup soy sauce
• 0.5 cup water
• 2 tbsp plum extract syrup (maesil-cheong)
• 1 tbsp sugar

Steps

1. 1

   Prepare the avocados by cutting them in half, removing the pit, and then slicing them crosswise into bite-sized pieces. Slicing them crosswise helps them hold their shape during marination.

2. 2

   Chop the yellow onion and halve the cherry tomatoes.

3. 3

   In a small bowl, combine the soy sauce, water, plum extract syrup, and sugar. Whisk or stir until the sugar is completely dissolved.

4. 4

   In an airtight container (preferably stainless steel or glass), shingle the avocado slices. Shingling ensures the marinade can penetrate all parts of the fruit.

5. 5

   Add the chopped onions, lemon slices, and cherry tomatoes to the container. Place the tomatoes cut-side up so they better absorb the marinade.

6. 6

   Pour the prepared soy sauce marinade over the ingredients in the container.

7. 7

   Cover the container and refrigerate for 1 to 3 hours. Do not exceed 3 hours, or the avocados will become too salty and soggy.

8. 8

   Serve the marinated avocados over warm rice, optionally topped with a fried or soft-boiled egg.

Notes

The creator emphasizes the 1-3 hour marination window; leaving it longer results in a texture that is too soft and a flavor that is overly salty. Plum extract syrup (maesil-cheong) is a staple in Korean pantries and provides a unique fruity sweetness.

Nutrition per serving

• appetizer
• side dish
• vegan
• vegetarian
• no-cook
• korean
• marinated