Kimchi Avocado Toast (Printable Version)
Creamy avocado and spicy kimchi piled on crispy sourdough for a bold, satisfying fusion breakfast.
# What You Need:
→ Bread
01 - 2 slices sourdough or whole grain bread, toasted
→ Toppings
02 - 1 ripe avocado
03 - 1/2 cup Napa cabbage kimchi, chopped (about 2.5 oz)
04 - 1 tablespoon fresh lime juice
05 - 1 teaspoon toasted sesame seeds
06 - 2 teaspoons chopped green onions
07 - Salt and pepper, to taste
→ Optional Garnishes
08 - Red pepper flakes
09 - Drizzle of sesame oil
# Directions:
01 - Toast the bread slices in a toaster or on a grill pan until golden and crisp 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 - Divide the mashed avocado evenly and spread it across each toasted bread slice.
04 - Top each slice with an equal portion of chopped kimchi, spreading 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 Tips:
01 -
- The fatty richness of avocado and the sharp fermented kick of kimchi were practically invented for each other.
- Ten minutes from fridge to plate means this saves you on mornings when you cannot be bothered to cook.
02 -
- Not all kimchi is vegetarian because many brands use fish sauce or shrimp paste in fermentation, so check the label if that matters to you.
- Patting the kimchi lightly with a paper towel before chopping prevents excess liquid from making your toast soggy within minutes.
03 -
- Squirt the lime juice directly onto the avocado as soon as you cut it open to lock in the green color before oxidation starts.
- Warm the kimchi briefly in a dry skillet before topping to mellow its raw sharpness and bring out a sweeter depth.