I’ll never forget the first time I tried spicy kimchi avocado toast—it was one of those happy accidents in my tiny kitchen that turned into an obsession. I had leftover kimchi from dinner and half an avocado that needed using, and wow, the magic that happened when they met on crispy toast? Absolute perfection.

This dish is all about contrasts: the cool creaminess of ripe avocado against the fiery punch of kimchi, with nutty sesame oil tying it all together. It’s become my go-to when I need something fast but packed with bold flavor—like a little party in my mouth before I’ve even had coffee. Trust me, once you try this combo, you’ll be hooked just like I was!

Why You’ll Love This Spicy Kimchi Avocado Toast

This toast is my breakfast superhero, and here’s why:

Lightning fast: Ready in under 10 minutes – perfect for sleepy mornings when you need fuel fast
Flavor fireworks: That spicy-tangy kimchi kick wakes up your taste buds better than coffee
Crazy versatile: Eat it plain, top it with eggs, or pack it for lunch – it never gets boring
No fancy skills needed: If you can mash avocado, you can make this (my 7-year-old niece mastered it!)

Ingredients for Spicy Kimchi Avocado Toast

Here’s everything you’ll need to make my favorite flavor explosion:

2 slices whole-grain bread – The nuttier the better, but use what you’ve got
1 ripe avocado – You want it soft enough to mash with a fork, but not mushy
1/4 cup kimchi, chopped – I like mine extra spicy, but mild works too
1 tsp sesame oil – That nutty aroma is half the magic
1/2 tsp red pepper flakes (optional) – For my heat-loving friends
1 tsp sesame seeds – They make it pretty and add crunch
Salt to taste – Just a pinch brings all the flavors together

That’s it! Seven simple things (most already in your fridge) for the most exciting toast of your life.

How to Make Spicy Kimchi Avocado Toast

Okay, let’s make some magic happen! Here’s exactly how I build my favorite breakfast (or lunch… or snack… let’s be real, I eat this anytime):

Toast it right: Pop your bread in the toaster until it’s golden and crisp – nobody likes soggy toast! (Pro tip: If you’re feeling fancy, rub a cut garlic clove on the warm toast for extra flavor.)
Avocado time: While the bread toasts, halve your avocado, remove the pit, and scoop the flesh into a bowl. Mash it roughly with a fork – I like mine with some texture, not completely smooth.
Build your base: Spread that gorgeous green goodness evenly on your warm toast. The heat helps the avocado cling to every nook and cranny.
Kimchi party: Drain your chopped kimchi slightly (don’t want a soggy mess!), then pile it high on the avocado. More is more here, in my opinion!
Finish strong: Drizzle with sesame oil, sprinkle with red pepper flakes if you’re feeling brave, and shower with sesame seeds. Hit it with just a pinch of salt to make all the flavors pop.

Serve immediately! This toast waits for no one – the crispy bread and cool avocado are best enjoyed right away.

Pro Tips for the Best Spicy Kimchi Avocado Toast

After making this about a zillion times, here’s what I’ve learned:

Avocado check: Your avocado should yield slightly when gently squeezed – rock hard means bitter, mushy means brown goo.
Drain that kimchi: Give it a quick squeeze over the sink or press in a strainer – excess liquid makes toast soggy fast.
Bread matters: Thick-cut sourdough holds up best, but whatever you use, toast it until it can stand up to toppings without collapsing.
Temperature play: Let your kimchi sit out for 10 minutes before using – cold kimchi mutes all those amazing fermented flavors.

Customizing Your Spicy Kimchi Avocado Toast

The beauty of this toast? It’s basically a flavor playground! Here are my favorite ways to mix it up:

Egg it up: Top with a fried egg (runny yolk mandatory!) for extra protein. The yolk becomes instant sauce.
Bread swap: Try rye for earthiness or ciabatta for serious crunch. Even corn tortillas work in a pinch!
Heat control: Swap spicy kimchi for mild, or add sriracha if you’re feeling wild. Your taste buds, your rules.
Crunch factor: Toss on sliced radishes or cucumber for fresh contrast against the creamy avocado.

Honestly? I’ve never met a variation I didn’t like. Get creative!

Serving Suggestions for Spicy Kimchi Avocado Toast

This toast shines brightest at breakfast, but I’ve been known to serve it for brunch with friends – it always gets rave reviews! For a complete meal, pair it with:

A small bowl of miso soup (that salty umami balances the spice perfectly)
Iced ginger tea (so refreshing against the heat)
Simple fruit salad (cool sweetness cuts through all that bold flavor)

Weekend brunch or rushed weekday breakfast – this toast fits every occasion!

Storing and Reheating Spicy Kimchi Avocado Toast

Let’s be real – this toast is happiest when eaten fresh! The crisp bread and cool avocado just don’t play nice with storage. But you can prep ahead: store mashed avocado with lemon juice to prevent browning, and keep drained kimchi ready in the fridge. Just assemble when needed – soggy toast is a sad toast!

Spicy Kimchi Avocado Toast Nutrition

Just a heads up – these numbers are estimates since avocados and kimchi vary in size. But here’s the scoop for one generously topped toast:

250 calories – Mostly from those good avocado fats
15g fat – The heart-healthy kind that keeps you full
8g fiber – Thank you, whole grains and veggies!

Not bad for something that tastes this indulgent, right?

FAQs About Spicy Kimchi Avocado Toast

Got questions? I’ve got answers! Here’s what people ask me most about this toast:

Can I use non-spicy kimchi? Absolutely! Mild kimchi works great – the sesame oil still gives it that signature flavor. (P.S. You can always add hot sauce later!)
How do I pick ripe avocados? Gently squeeze near the stem – it should give slightly like a ripe peach. Avoid any with big dents or loose stems!
Is this recipe gluten-free? Just use GF bread – everything else is naturally gluten-free. (Bonus: It’s already vegetarian by default!)

More questions? Hit me up in the comments – I could talk about this toast all day!