Avocado Jang (Marinated Avocado)
Perfect for Summer Appetites: Refreshing Avocado Jang
While I personally love salmon jang, I opted for avocado jang today to beat the summer heat. Lately, a bowl of rice with just this avocado jang has been incredibly satisfying! I’m completely smitten with it – who knows when I’ll be able to pull myself away! ^^ Making it is super simple and quick thanks to my all-purpose seasoned soy sauce. *For reference, you can find the all-purpose seasoned soy sauce recipe by clicking on the number @6938442.
Ingredients
- 1 ripe avocado
- 2 Korean green chilies (adjust to your spice preference)
- 1/2 red chili (for color)
Marinade (Seasoning)
- 2 cups all-purpose seasoned soy sauce
- 2 cups all-purpose seasoned soy sauce
Cooking Instructions
Step 1
First, wash the avocado, then cut it in half, remove the pit, and peel it. Slice the avocado into bite-sized pieces, about 1.5 cm thick. Avoid slicing too thinly to prevent it from becoming mushy.
Step 2
Wash the green and red chilies, remove the stems, and finely chop them. The green chilies add a nice kick, while the red chili provides a vibrant color. If you prefer less heat, reduce the amount of green chilies or omit them entirely.
Step 3
Place the chopped avocado and chilies into a sterilized storage container (glass containers are recommended). Pour the all-purpose seasoned soy sauce over the ingredients, ensuring they are fully submerged. This allows the flavors to meld beautifully.
Step 4
Seal the container tightly and refrigerate for at least half a day (about 6 hours) before serving. The longer it marinates, the deeper the flavors will penetrate the avocado, making it even more delicious. While it’s enjoyable immediately, allowing it to rest will enhance the taste significantly.
