Kimchi Avocado Toast (Print Version)
Creamy avocado meets spicy kimchi on crispy sourdough for a bold, satisfying 10-minute breakfast or snack.
# 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 (optional)
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 in a toaster or on a grill pan until golden and crisp to your preferred level of doneness.
02 - Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add the lime juice, a pinch of salt, and a crack of black pepper. Mash with a fork until nearly smooth, leaving some texture.
03 - Divide the mashed avocado evenly between the two toasted bread slices, spreading it to the edges in an even layer.
04 - Spoon the chopped kimchi over each toast, distributing it equally across both slices.
05 - Sprinkle with toasted sesame seeds and chopped green onions. Finish with red pepper flakes and a light drizzle of sesame oil if desired. Serve immediately while the bread is still warm and crisp.
# Expert Tips:
01 -
- The fatty creaminess of avocado tames the fiery funk of kimchi in a way that feels almost criminal for something this effortless.
- It costs almost nothing and requires zero actual cooking, which means you can make it at any hour without waking anyone.
02 -
- Do not skip toasting the bread fully because soggy avocado on limp bread will ruin the entire textural experience and honestly your morning.
- Draining the kimchi slightly before chopping prevents a puddle of liquid from pooling on your toast and making the base slippery.
03 -
- Pressing the avocado pits into the leftover mashed avocado in its storage container slows down browning overnight, which means you can prep a second batch tomorrow without guilt.
- A tiny drizzle of sesame oil added right before eating, not during assembly, preserves its volatile aroma and makes each toast taste like it came from a restaurant kitchen.