Kimchi Avocado Toast (Printable View)
Creamy avocado and spicy kimchi on crispy sourdough for a quick, flavorful vegetarian breakfast or snack.
# Ingredient List:
→ 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
09 - Drizzle of sesame oil
# How to Prepare:
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, scattering it over the avocado layer.
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 Suggestions:
01 -
- The contrast between spicy fermented kimchi and mild avocado creates a flavor balance that feels almost unfair for something so effortless.
- Ten minutes from fridge to plate means this works for lazy Sunday mornings and chaotic Tuesday alike.
02 -
- Wet kimchi straight from the jar will make your toast soggy within minutes so give it a quick drain or blot before chopping.
- Not all kimchi is vegetarian since many brands include fish sauce or shrimp paste so read labels carefully if that matters to you.
03 -
- Warm your kimchi slightly in a dry pan before topping the toast to mellow its raw bite and release deeper sweeter flavors.
- A squeeze of sriracha mayo drizzled over the top bridges the gap between the two main ingredients and makes everything cohere.