Korean Mayak Cucumber, Eggs and Avocado
Author: 
Serves: 6 servings
 
Adapted from seonkyounglongest
Ingredients
  • 4 ripe but firm avocadoes, chopped into large chunks (Zoe used for ½ batch: 1 firm avocado, ½ cup diced cucumbers , 4 eggs, 8-10 cherry tomatoes )
  • 4 small persian cucumbers, diced
  • 6 eggs
  • Sauce:
  • 4 scallions, finely chopped
  • 1 cup soy sauce (kikoman)
  • 1 cup water
  • 1 fresh lemon (2 tbsp lemon juice) - taste and you can add more if you need to!
  • 4 tbsp sugar (or use your sugar of choice)
  • 8 cloves garlic, chopped
  • 1 tsp gochuargu (optional)
  • sesame seeds, optional
Instructions
  1. soft boiled eggs: Pour water into a large pot. Add in 1 tbsp vinegar (white or apple cider veingar+ 1 tsp salt). Bring large pot of water to boil. Your pot should be big enough to cook eggs in a single layer. Bring the water to boil. then lower the eggs in. Turn down the heat and let it simmer covered for 6 mins. Remove eggs and place in cold water to stop eggs from cooking. Let it cool completely and peel.
  2. Mix together ingredients for the sauce. Taste and adjust sauce to preference.
  3. Add chopped cucumbers, avocados and eggs, avocadoes. Mix carefully and let it sit in the fridge for 1-2 hours at least or overnight.
  4. Serve over a bowl of plain, warm oats OR white rice
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2024/03/24/korean-mayak-addictive-cucumber-soft-boiled-eggs-and-avocado-with-oats/