Kimchi Avocado Toast (Printable)

Creamy mashed avocado topped with spicy kimchi on crispy sourdough, ready in just 10 minutes.

# What You Need:

01 - 2 slices sourdough or whole grain bread

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

08 - Red pepper flakes

09 - Drizzle of sesame oil

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 until nearly smooth.

03 - Spread the mashed avocado evenly over each toasted bread slice.

04 - Top each toast with the chopped kimchi, dividing it equally between both slices.

05 - Sprinkle with toasted sesame seeds and green onions. Add red pepper flakes or a light drizzle of sesame oil if desired. Serve immediately.

01 -

The creamy, tangy, spicy combination hits every craving at once without requiring any actual cooking.
It transforms basic toast into something that feels intentional and exciting in under ten minutes.
Kimchi brings probiotics and bold flavor, so you feel nourished and a little adventurous before noon.

02 -

Wet kimchi will make your toast soggy fast, so drain it briefly or give it a gentle squeeze before chopping.
Not all kimchi is vegetarian, so check the label for fish sauce or shrimp paste if that matters to your diet.
Avocado browns quickly once mashed, so this is one recipe where preparing everything else first actually works in your favor.

03 -

Toast the sesame seeds in a dry pan for a minute until fragrant, because the raw ones taste flat by comparison.
Mash the avocado with a fork rather than a blender to keep some texture, since silky smooth avocado paired with crunchy toast and chewy kimchi is the whole point.