Korean-style Guacamole

Ingredients

While traditional Mexican guacamole relies on ingredients like lime juice, cilantro, and jalapenos, this Korean adaptation incorporates kimchi, gochujang (Korean chili paste), and sesame oil to infuse it with the distinct flavors of Korean cuisine. The result is a tangy, spicy, and umami-packed guacamole that will surprise and delight your palate. We alse have the original recipe for Guacamole, so you can check it out.

• 2 ripe avocados 2 ripe avocados
• 1/4 cup kimchi, finely chopped 1/4 cup kimchi, finely chopped
• 1 tablespoon gochujang 1 tablespoon gochujang
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 garlic clove, minced 1 garlic clove, minced
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 160 kcal / 670 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 9g, 1g
• Protein: 2g
• Fiber: 5g
• Salt: 0.6g

Preparation

1. 1.
   Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
2. 2.
   Mash the avocados with a fork until desired consistency is reached.
3. 3.
   Add the chopped kimchi, gochujang, sesame oil, soy sauce, lime juice, green onions, minced garlic, salt, and black pepper to the bowl.
4. 4.
   Mix all the ingredients together until well combined.
5. 5.
   Taste and adjust the seasoning if needed.
6. 6.
   Transfer the guacamole to a serving dish and garnish with additional sliced green onions, if desired.

Treat your ingredients with care...

• Avocados — Choose ripe avocados that yield to gentle pressure when squeezed. If they are not ripe enough, the guacamole will lack creaminess.
• Kimchi — Use well-fermented kimchi for maximum flavor. If you prefer a milder taste, rinse the kimchi before chopping.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for extra heat or reduce for a milder version.
• Sesame oil — Use toasted sesame oil for a richer and nuttier flavor.
• Soy sauce — Opt for low-sodium soy sauce if you are watching your sodium intake.

Tips & Tricks

• For a chunkier guacamole, leave some avocado pieces slightly mashed instead of fully blending them.
• If you prefer a smoother texture, use a blender or food processor to puree the ingredients.
• Serve the guacamole immediately to prevent browning. If making in advance, cover tightly with plastic wrap, ensuring it touches the surface of the guacamole to minimize oxidation.
• Experiment with different toppings such as toasted sesame seeds or chopped cilantro for added flavor and visual appeal.
• Enjoy the guacamole with traditional Korean side dishes like pickled radishes or crispy seaweed for a complete Korean culinary experience.

Serving advice

Serve the Korean-style guacamole with a side of crispy tortilla chips or Korean rice crackers. It also pairs well with fresh vegetable sticks like cucumber, carrot, and bell pepper for a healthier option. Garnish with additional sliced green onions for a pop of color.

Presentation advice

Present the guacamole in a vibrant and colorful serving dish to showcase the fusion of Mexican and Korean flavors. Arrange the tortilla chips or rice crackers around the guacamole, and sprinkle some extra chopped kimchi and green onions on top for an appetizing presentation.