Mayak Avocado

• 4 avocado ripe but still firm, de-seeded and cut into ¾ inch chunks
• 1 onion peeled and sliced. Shallots work too but do not use onion powder!
• 8 cherry tomatoes Cut into quarters. You can substitute with regular tomatoes but they won't be as sweet. If you want crunch but not sweetness, use Japanese or Persian cucumbers.
• 1 prig green onions sliced. Substitute or supplement with cilantro

For the sauce

• ½ Cup light soy sauce Do not use Guk-ganjang which is a soy sauce just for soup! Use low-sodium if you want to keep the avocado in the sauce for a few days.
• ½ Cup hot water This is to dissolve the sugar below
• 2-3 Tablespoons white sugar You can also use maesil syrup or tangerine cheong as a substitute.
• 2-3 Tablespoons lime juice or rice vinegar Substitute: apple cider vinegar, white wine vinegar or white vinegar (I'll tell you a secret- I once completely forgot the vinegar and nobody could tell!)
• 5 cloves garlic peeled and minced. Do not use garlic powder!
• 2 small Thai chilies de-seeded and with the veins removed if you can't take spice (do NOT touch your eyes after handling the chilies!) You can also use larger chilies which are less spicy. Either red or green work.
• 1 Tablespoon white sesame seeds Lightly toasted