Kimchi Avocado Toast (Printable)
Creamy mashed avocado topped with spicy tangy kimchi on golden crispy sourdough toast.
# What you'll 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 skillet 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 - Spread the mashed avocado evenly over each slice of toasted bread.
04 - Top each slice with chopped kimchi, distributing evenly. Drizzle with olive oil, then sprinkle with toasted sesame seeds, fresh cilantro, and red pepper flakes if using.
05 - Serve immediately while the toast is still warm and crisp.
# Expert Suggestions:
01 -
- The contrast of textures, crunchy toast, silky avocado, and crispy kimchi, keeps every bite interesting from start to finish.
- It requires zero cooking skill, which means even on your most chaotic morning you can pull this off beautifully.
- The Korean inspired flavors make it feel worldly and adventurous without any extra effort.
02 -
- Wet kimchi will destroy your toast in minutes, so drain it well and even pat it with a paper towel if necessary.
- Underseasoned avocado is the most common mistake, so salt more aggressively than you think you need to.
03 -
- If you want extra protein without an egg, try crumbling a little firm tofu seasoned with soy sauce right on top of the kimchi.
- Make a double batch of the kimchi topping and keep it in the fridge for quick toast assembly throughout the week.