Kimchi Avocado Toast (Printable Version)
Creamy avocado and spicy kimchi on crispy sourdough toast, topped with sesame seeds and scallions.
# 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
07 - Salt and pepper, to taste
→ Optional Garnishes
08 - Red pepper flakes, to taste
09 - Drizzle of sesame oil
# Directions:
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 until nearly smooth with a fork or spoon.
03 - Spread the mashed avocado evenly over each toasted bread slice.
04 - Top each toast with an equal portion of chopped kimchi, scattering it across the surface.
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 tames the fiery funk of kimchi in a way that feels almost unfair for ten minutes of work.
- It works as a lazy breakfast, a three pm desk lunch, or that 2 am snack you pretend you will not eat.
02 -
- Wet kimchi straight from the jar will make your toast soggy within minutes, so give it a gentle squeeze or let it drain on a paper towel first.
- Check your kimchi ingredient list if you are cooking for vegetarians because many traditional brands hide seafood paste inside.
03 -
- Toasting sesame seeds in a dry skillet for ninety seconds releases aroma that makes people ask what you are cooking before they even see the plate.
- A squeeze bottle filled with sesame oil gives you precise drizzle control so you never accidentally drown your beautiful toast.