Kimchi Avocado Toast (Print Version)
Creamy avocado and spicy kimchi piled on crispy toast for a quick, flavorful bite.
# What You'll Need:
→ Bread
01 - 2 slices sourdough or whole grain bread, toasted
→ Toppings
02 - 1 ripe avocado
03 - 1/2 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 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 Advice:
01 -
- The creamy fat in avocado actually tames the fiery kick of kimchi, so you get all the flavor without overwhelming heat.
- Zero cooking means you can make this half asleep and still feel like you treated yourself to something special.
02 -
- Not all kimchi is vegetarian, so scan the ingredient list for fish sauce or shrimp paste if that matters to you.
- Toasting sesame seeds takes only about two minutes and they burn fast, so stand by the pan and shake it constantly.
03 -
- Press plastic wrap directly against the surface of any leftover mashed avocado before refrigerating to slow down browning significantly.
- Chop your kimchi into small uniform pieces so it stays on the toast instead of sliding off in large unwieldy chunks.