Kimchi Avocado Toast (Printable version)
Creamy avocado and spicy kimchi on crispy sourdough — a quick, flavorful fusion breakfast or snack ready in 10 minutes.
# What you need:
→ Bread
01 - 2 slices sourdough or whole grain bread, toasted
→ Toppings
02 - 1 ripe avocado
03 - ½ cup (about 2.5 oz) Napa cabbage kimchi, chopped
04 - 1 tablespoon fresh lime juice
05 - 1 teaspoon toasted sesame seeds
06 - 2 teaspoons chopped green onions (optional)
07 - Salt and pepper, to taste
→ Optional Garnishes
08 - Red pepper flakes, to taste
09 - Drizzle of sesame oil
# How To:
01 - Toast the bread slices to your preferred level of crispness using a toaster or grill pan.
02 - Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add lime juice, salt, and pepper, then mash with a fork until nearly smooth.
03 - Divide the mashed avocado evenly and spread it across each toasted bread slice.
04 - Top each slice with an equal portion of chopped kimchi.
05 - Sprinkle with toasted sesame seeds and chopped green onions. Add red pepper flakes or a light drizzle of sesame oil if desired. Serve immediately.
# Expert Advice:
01 -
- The fatty creaminess of avocado tames kimchis fiery funk into something genuinely addictive.
- Zero cooking means you can pull this together half asleep and still feel like you treated yourself.
02 -
- Not all kimchi is vegetarian, so scan the label for fish sauce or shrimp if that matters to you.
- Pressing the avocado pit into leftover mash does not actually prevent browning, but a sheet of plastic wrap pressed directly against the surface does.
03 -
- Drain the kimchi briefly on a paper towel before chopping so excess liquid does not pool on your toast and soak through the bread.
- Warming the kimchi slightly in a dry pan mellows its pungency and makes the flavors bloom in a way cold kimchi never quite manages.