The Recipes

Kimchi Stuffed Avocado

Ever since going to the South Beach Food and Wine Festival and attending the Amstel Light Burger Bash, I have found some new inspirations and obsessions.  Thanks to the Korean-inspired burger and side served up by Top Chef Angelo Sosa, I decided it was high time I made my own kimchi, a fermented cabbage dish used as a condiment in Korea.  Ideally, you will eat all of the kimchi in 3-4 weeks, but it will stay good longer than that in the refrigerator.

Kimchi-Stuffed Avocado


- 1/2 of an avocado, pit removed
- 1/3 head of napa cabbage, sliced (using a knife or mandolin)
- 3 scallions, sliced
- 1/2 of a daikon radish, skin removed and sliced with a vegetable peeler
- 5 dried arbol chiles
- 1/4 c. rice wine vinegar
- 1 T. sugar
- 1/2 c. of salt
- 1/4 roma tomato, diced for garnish
- handful of cilantro, chopped for garnish

Put the salt in a bowl and fill it halfway with water to dissolve the salt.  Add in the cabbage and add more water if needed.  Put the bowl in the refrigerator and let it sit overnight.

The next day, drain the cabbage and transfer it to a new bowl.  Remove the stems from the arbol peppers and grind them in a spice grinder or mortar and pestle.  Add the radish, scallions, sugar, chile powder, and vinegar to the bowl.  Stir it thoroughly to coat.  Transfer the mixture to an air-tight jar or container.  Let it sit in a cool place for 1-2 days before transferring it to the refrigerator.

When you are ready to have your meal, plate the avocado.  Scoop the kimchi into the center and around the plate.  Garnish with the cilantro and tomatoes and enjoy.