Cut the cucumber into bite-sized irregular pieces, either by dicing or slicing with a knife in a rolling motion.
Cut the avocado in half, remove the pit, then use a spoon to scoop out the flesh from inside the skin. Slice it into pieces similar in size to the cucumber.
Make a long vertical slit in the menranno paste, then gently scrape out the roe using the back of the knife, separating it from the skin.
In a bowl, combine the scraped menranno roe and mayonnaise in a ratio of approximately 1:0.5, mixing thoroughly to create the menranno mayo sauce.
Add the sliced cucumber and avocado to the sauce, and gently toss with a spoon or spatula, being careful not to mash the ingredients.
Dice the cucumber and avocado into bite-sized pieces.
Remove the roe from the menranno paste and mix with mayonnaise in a 1:0.5 ratio to make the sauce.
Add the sauce to the prepared ingredients and gently toss to finish.
Cooking tips 💡
If the avocado is underripe and too firm or bitter, let it ripen at room temperature. For quick preparation, briefly microwave it to soften.
Don't discard the leftover menranno shells—pan-fry them until golden for a delicious bonus appetizer.
When mixing the sauce, avoid pressing too hard, as this can mash the avocado and ruin its texture; gently fold instead to preserve shape.
Seungwoo Dad's Avocado Moolan Egg Fry
An unconventional soft-boiled egg fry with avocado, moolan paste, and pickled radish on toasted bread fried in butter