Kimchi Avocado Toast (Print View)
Creamy avocado and spicy kimchi piled on golden sourdough for a bold, satisfying bite any time of day.
# 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)
# How to Make It:
01 - Toast the bread slices in a toaster or dry skillet over medium heat until golden brown and crispy on both sides.
02 - Halve and pit the avocado, then scoop the flesh into a small bowl. 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 - Spoon the drained, chopped kimchi over the avocado layer, distributing it evenly across both toasts.
05 - Drizzle with olive oil, then sprinkle with toasted sesame seeds, chopped cilantro, and red pepper flakes if using. Serve immediately while the toast is still warm and crisp.
# Expert Tips:
01 -
- The creamy fatty avocado tempers kimchis fiery tang in a way that feels almost magical.
- It comes together faster than your coffee brews on a lazy morning.
- You probably have most of the ingredients sitting in your kitchen right now.
02 -
- Underripe avocado will never mash properly so plan ahead or buy one that is already soft at the store.
- Kimchi varies wildly in heat and funk between brands so taste yours before piling it on and adjust the amount to your comfort.
03 -
- Press your avocado halves cut side down on a plate and they will stay green longer in the fridge overnight.
- Chop the kimchi smaller than you think you need because big chunks slide right off the toast.