Kimchi Avocado Toast
Growing up in a Korean household, breakfast was almost always rice, various banchan, and leftover soup from the night before. As a child, I always wondered how Americans started their days... While the avocado-toast-craze has garnered the loyalty of millennials everywhere in the past few years, it's hard to justify paying $10+ for such a simple meal. For the college student trying to budget meals, the nostalgic Korean American with more kimchi than one knows what to do with, the curious breakfast enthusiast seeking to disrupt the monotony of a morning routine, the parent trying to stealthily educate a child's palette – this recipe is for you!
- 1 slice sourdough bread
- 1 tsp gochujang (고추장)
- 1/2 Hass avocado
- 4 oz. Dead Veggies napa cabbage kimchi
- 1 egg
- 1 tsp chopped perilla leaves
- 1 tsp chopped scallion
- 1 tsp sesame oil
- 1/2 tsp toasted sesame seeds
- Alfalfa sprouts
- Kewpie mayo (optional)
- In a hot pan, air fryer, toaster, or oven - toast the bread on both sides.
- Spread the gochujang paste on the toast.
- Slice or smash the avocado in its rind and place gently on top, followed by a healthy portion of Dead Veggies kimchi.
- Over medium heat, add the sesame oil to a pan and fry the egg. Add a splash of water and cover to speed things up.
- After adding the egg to the sandwich, garnish with perilla leaves, scallions, sesame seeds, and alfalfa sprouts.
- For a decadent treat, drizzle with Kewpie mayo.
- Thank your veggies.