Kimchi Avocado Toast

The smell of kimchi hitting a hot skillet at seven in the morning is the kind of wake up call that makes you forget coffee ever existed. My roommate walked into the kitchen barefoot, hair a mess, and just stared at the plate in my hand before saying nothing and grabbing the other slice. That silence was the highest compliment I have ever received.

I started making this during a phase where I was obsessed with putting kimchi on everything, and this was the one that actually stuck around past the obsession.

Ingredients

• Sourdough or whole grain bread (2 slices): You want something with structure and chew because flimsy bread collapses under the weight of toppings.
• Ripe avocado (1): It should yield slightly when pressed but not feel mushy, since you are mashing it yourself.
• Kimchi, drained and chopped (half cup): Squeeze out excess liquid or your toast turns soggy faster than you can eat it.
• Fresh cilantro, chopped (1 tablespoon, optional): Adds a brightness that cuts through the richness of the avocado beautifully.
• Toasted sesame seeds (1 teaspoon): These little seeds add a nutty aroma that ties the whole Korean inspired profile together.
• Olive oil (1 teaspoon, optional): A good drizzle rounds out the flavors and adds a silky finish.
• Red pepper flakes (pinch, optional): Only use these if your kimchi is mild and you want an extra kick.
• Sea salt and cracked black pepper (to taste): Season the avocado layer generously because bland avocado is a tragedy.
• Lemon or lime wedge (optional): A quick squeeze brightens everything and keeps the avocado from browning.

Instructions

Crisp up the bread:

Pop your slices into a toaster or onto a hot skillet and let them go until deeply golden and crunchy under pressure.

Mash the avocado:

Scoop the flesh into a bowl and fork mash it to your preferred texture, then season with salt, pepper, and a squeeze of citrus if you are using it.

Spread and layer:

Pile the avocado onto each toast slice evenly, then distribute the chopped kimchi on top so every bite gets that tangy crunch.

Finish with flair:

Drizzle with olive oil and shower on the sesame seeds, cilantro, and red pepper flakes before serving immediately while the toast is still warm and crisp.

Save

This toast became my unofficial contribution to every weekend brunch gathering because it looks impressive but requires almost zero effort.

Making It Your Own

Throw a poached or fried egg on top if you need more protein to get through the morning.

Swaps and Substitutions

Skip the cilantro and use sliced green onions or a handful of microgreens instead for a different but equally fresh flavor.

Keeping It Simple

This recipe is forgiving and works with whatever you have on hand, which is what makes it a keeper for busy mornings.

• Use gluten free bread if you need to and it works just as well.
• Day old kimchi that has been sitting in the fridge actually tastes better because the flavors deepen.
• Eat it right away because nobody likes soggy toast, not even your hungriest self.

Save

Keep a jar of kimchi in your fridge and you are never more than ten minutes away from something truly satisfying.

Recipe FAQs

→ Can I make kimchi avocado toast ahead of time?

It's best assembled fresh to keep the toast crispy. You can mash the avocado up to 2 hours ahead with lemon juice to prevent browning, and store it covered in the fridge. Toast the bread and assemble right before serving for the best texture.

→ What type of kimchi works best?

Mature, well-fermented kimchi delivers the most flavor with its developed tanginess. Drain it well and chop it finely so it sits evenly on the avocado. Store-bought or homemade napa cabbage kimchi both work great.

→ How do I pick a ripe avocado for this dish?

Choose avocados that yield slightly when gently pressed but aren't mushy. The skin should be dark green to nearly black for Hass avocados. If your avocado is firm, let it ripen in a paper bag at room temperature for 1-2 days.

→ Is this dish suitable for vegans?

Yes, as long as you verify the kimchi doesn't contain fish sauce or shrimp paste—common in many traditional Korean kimchis. Look for specifically labeled vegan kimchi, and use gluten-free bread if needed for dietary restrictions.

→ What can I substitute for sourdough bread?

Whole grain, multigrain, rye, or any sturdy crusty bread works well. Avoid soft sandwich bread as it won't hold up under the toppings. For gluten-free diets, use your preferred gluten-free loaf and toast until crispy for similar results.

→ How can I add more protein to this dish?

Top with a poached or fried egg for a classic upgrade that adds richness and protein. You can also sprinkle hemp seeds, add crumbled tempeh, or spread a layer of edamame hummus beneath the avocado for plant-based protein boosts.