This Korean-inspired twist on avocado toast is bold, creamy, tangy, and packed with umami. The richness of avocado pairs beautifully with the spicy, fermented bite of kimchi, while a drizzle of gochujang mayo adds depth and a hint of sweetness. Whether you're after a quick breakfast, a light lunch, or a flavourful snack, this toast is sure to wake up your taste buds and nourish your body!

What is Kimchi?

Kimchi is a traditional Korean fermented vegetable side dish, usually made with napa cabbage and radishes. It's seasoned with chilli pepper, garlic, ginger, and fish sauce, giving it its signature spicy and tangy taste. Beyond its flavour, kimchi is a powerhouse of probiotics, making it great for gut health, digestion, and immune support.

What is Gochujang?

Gochujang is a Korean red chilli paste made from fermented soybeans, glutinous rice, and red chilli powder. It has a deep, savoury heat with a subtle sweetness, adding rich umami to dishes. In this recipe, we mix it with mayo and lemon juice for a deliciously creamy and spicy drizzle.

Spicy Kimchi & Avocado Toast with Gochujang Mayo

Total time: 15 minutes | Cook: 4 minutes | 2 servings

Ingredients: 

• 2 ripe avocados

• 1 Tbsp extra virgin olive oil

• 1 tsp toasted sesame oil

• 1/2 cup kimchi, chopped

• 1/2 tsp grated lemon zest plus 1 Tbsp juice

• 4 slices crusty sourdough bread or rye bread

• 1/4 tsp red pepper flakes or furikake

• Coarse sea salt and black pepper, to taste

Optional:

• 1 fried egg

• 1 Tbsp toasted sesame seeds

For the Gochujang mayo:

• 1 Tbsp plain yogurt or Greek yogurt

• 2 tsp gochujang

• 1 tsp lemon juice

Directions:

1. In a small bowl, mash one avocado with lemon juice, lemon zest, salt and black pepper until slightly chunky. Stir in chopped kimchi and sesame oil. Set aside.

2. Make the dressing: In a small bowl, whisk together plain yogurt, gochujang and lemon juice until smooth.

3. Heat your oven grill to high or toast the bread slices in a pan. Brush each slice lightly with olive oil and toast under grill for abut 1-2 minutes per side, or until golden brown and crisp.

4. Spread the avocado-kimchi mixture evenly on each slice of toast. Slice the remaining avocado and arrange over the top. Drizzle with gochujang mayo. Sprinkle with toasted sesame seeds and furikake or red pepper flakes for extra flavour. Top with a fried egg for a hearty, protein-packed meal.

5. Serve immediately with a hot cup of green tea.

Hints & Tips

Flavour kick - For an even deeper flavour, lightly sauté the kimchi in a pan with a drizzle of sesame oil before adding it to your toast. This mellows the acidity and enhances its umami depth.

Tips - If you prefer, you can add grilled tofu, smoked salmon, crumbled feta, cherry tomatoes, radish slices or extra greens as toppings.

Umami - is often referred to as the fifth taste, alongside sweet, sour, salty, and bitter. It is a deep, savoury flavour that creates a sense of richness and depth in food. The kimchi, sesame oil, and gochujang in this recipe enhances the overall taste experience, elevating a simple avocado toast into something more complex, deeply satisfying, and mouthwatering.

Furikake - is a savoury Japanese seasoning blend of seaweed, sesame seeds, and dried fish.