Kimchi Avocado Toast (Print Version)
Creamy avocado and spicy kimchi piled on crispy toast for a bold, satisfying bite.
# What You Need:
→ Bread
01 - 2 slices sourdough or whole grain bread
→ Toppings
02 - 1 ripe avocado
03 - 1/2 cup kimchi, drained and chopped
04 - 1 tablespoon fresh cilantro, chopped (optional)
05 - 1 teaspoon toasted sesame seeds
06 - 1 teaspoon olive oil (optional)
07 - Pinch of red pepper flakes (optional)
08 - Sea salt and cracked black pepper, to taste
09 - Lemon or lime wedge (optional)
# Directions:
01 - Toast the bread slices in a toaster or on a dry skillet over medium heat until golden brown and crisp on both sides.
02 - Halve and pit the avocado. Scoop the flesh into a small bowl and mash with a fork until creamy. Season with sea salt, cracked black pepper, and a squeeze of fresh lemon or lime juice if desired.
03 - Divide the mashed avocado evenly and spread a generous layer over each slice of toasted bread.
04 - Top each slice with the drained, chopped kimchi, distributing it evenly across the surface.
05 - Drizzle with olive oil if using, then sprinkle with toasted sesame seeds, chopped cilantro, and red pepper flakes. Serve immediately while the toast is still warm and crisp.
# Expert Tips:
01 -
- The contrast between cool mashed avocado and fiery tangy kimchi is genuinely addictive and keeps you coming back bite after bite.
- It requires zero cooking skill and almost no cleanup, which makes it perfect for mornings when you can barely keep your eyes open.
02 -
- Drain the kimchi thoroughly because even a little extra liquid will turn your crispy toast into a soggy mess within minutes.
- Adding citrus to the avocado right after mashing keeps it from browning and makes the whole dish taste fresher.
03 -
- Toast sesame seeds in a dry pan for about thirty seconds until they smell nutty and it changes everything about the final flavor.
- Let the kimchi come to room temperature before using because cold kimchi dulls the toast and mutes the spice.