Kimchi Avocado Toast (Print Version)
Creamy avocado and spicy kimchi piled on crispy sourdough for a quick, flavorful bite.
# What You'll Need:
→ Base
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 Make It:
01 - Toast the bread slices in a toaster or on a grill pan until golden and crisped to your liking.
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 - Spread the mashed avocado evenly over each toasted bread slice.
04 - Divide the chopped kimchi between both toasts, scattering it evenly over the avocado layer.
05 - Sprinkle with toasted sesame seeds and chopped green onions. Finish with red pepper flakes or a light drizzle of sesame oil if desired. Serve immediately.
# Expert Advice:
01 -
- The contrast between rich avocado and sharp, tangy kimchi is the kind of flavor surprise that makes you close your eyes and chew slowly.
- Zero cooking means you can throw this together half asleep and still feel like you treated yourself to something special.
02 -
- Wet kimchi will make your toast soggy within minutes, so drain it briefly and pat dry with a paper towel before chopping.
- Not all kimchi is vegetarian since many brands use fish sauce or shrimp paste, so read the label carefully if that matters to you.
03 -
- Make a double batch of the avocado mixture and store it in an airtight container with plastic wrap pressed directly against the surface to slow browning for one day.
- Warm your kimchi slightly in a dry pan before topping the toast to deepen its flavor and take the cold fridge edge off.