Kimchi Avocado Toast (Printer-friendly)

Creamy avocado and spicy kimchi layered on crispy sourdough for a bold, nutritious fusion toast.

# 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
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. Add red pepper flakes or a light drizzle of sesame oil if desired. Serve immediately.

# Expert Tips:

01 -
  • You get breakfast on the table in ten minutes flat with zero cooking and maximum flavor payoff.
  • The contrast between cool creamy avocado and spicy funky kimchi is genuinely addictive and will ruin plain toast for you forever.
  • It works equally well as a lazy dinner when you cannot be bothered to cook anything real.
02 -
  • Not all kimchi is vegetarian because many brands sneak in fish sauce or shrimp paste, so check the label carefully if that matters to you.
  • Wet kimchi is the enemy of crisp toast, so drain it well or pat it with a paper towel before topping.
  • This dish does not store well so only make what you plan to eat right away because leftover avocado toast is a heartbreak.
03 -
  • Toast the sesame seeds yourself in a dry skillet for about sixty seconds, shaking constantly, because the pre toasted ones from the store taste like cardboard in comparison.
  • A tiny drizzle of sesame oil at the very end, literally just three or four drops, makes the whole dish taste like you ordered it at a trendy brunch spot.

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