the taste space

Guaca-Chi (Guacamole with Kimchi)

Posted in Appetizers, Favourites, Mains (Vegetarian) by janet @ the taste space on August 20, 2013

Guaca-Chi (Guacamole with Kimchi)

Remember our warm avocado greeting? To be honest, comparatively, Texas does not grow very many avocados. In the US, avocadoes are mainly grown in California and Florida or imported from Mexico and Chile. True, we are much closer to all those places than when we lived in Canada.

One of Rob’s self-imposed goals this year was to perfect guacamole while we live in the land close to avocados. However, after making this, our plans have been put on hold. This is just too good. Better than guacamole and even simpler. A seemingly crazy concoction of avocado and kimchi with a bit of tang from citrus juice (we’ve used both lime and orange juice with good success). The spicy, tangy kimchi works well with the creamy avocado and sweet orange juice or tart lime juice.

Just like guacamole, it is a great dip and a flavourful topper paired with flavourful dishes like pupusas.

I wish I could take credit for this wonderful dip, but I stole it from Joe Yonan’s new cookbook Eat Your Vegetables. While it isn’t vegan, it is a vegetarian cookbook aimed to help the single cook. The recipes are geared for 1-2 people, with tips on how to use up odds and ends from cooking. Personally, I am a big fan of leftovers, but I can appreciate the value of fresh, flavourful cooking throughout the week. His recipes span super simple, such as this one, to more elaborate fare that I could not imagine cooking just for one. All look bold on flavours. I also enjoyed his laissez-faire recipes, teaching you to listen to your food on the stove, instead of the prescribed directions. He’ll direct you to saute your onions until brown instead of “for 10 minutes”.

Need other ideas for kimchi? Joe includes a recipe for homemade kimchi but also has you covered in case you get bored of guaca-chi: Sweet Potato, Kimchi and Greens Hash; Kimchi Deviled Eggs; Cold Spicy Ramen Noodles with Tofu and Kimchi and even Grilled Kimcheese. Of course, you could also try my Enoki, Broccoli and Tofu Bowl with Kimchi.

PS. A few people commented on my last kimchi post, but I wanted to highlight that yes, indeed, kimchi is usually not vegan nor vegetarian. There is usually shrimp or fish sauce in it. Making it at home is great (I should really do that again) but there are vegan versions out there.

Guaca-Chi (Guacamole with Kimchi)

This is my submission to Weekend Herb Blogging, hosted by Simona and this week’s Raw Food Thursday.

Guaca-Chi (Guacamole with Kimchi)
Adapted from Eat Your Vegetables (original recipe here)

1 avocado, chopped
2 tbsp lime juice (or any citrus juice – orange juice is good, too)
1/4 cup kimchi with liquid, chopped into bite-sized pieces, or to taste
salt, to taste

1. Mix all ingredients together. Season to taste. Add more kimchi, if desired.

Makes 1 cup.

25 Responses

Subscribe to comments with RSS.

  1. Johanna GGG said, on August 20, 2013 at 7:16 AM

    I have never had kimchi but I suspect if I did have some this would be the way I would like to eat it – sounds amazing!

  2. sprint2thetable said, on August 20, 2013 at 7:30 AM

    Who need prefect traditional guac? I’ll take this any day! I can imagine how good the cool, creamy avocado is against the kimchi.

  3. Don Casto said, on August 20, 2013 at 8:17 AM

    I love kimchi. What a clear idea!

  4. Eileen said, on August 20, 2013 at 1:14 PM

    OH MAN. I may have to go get some kimchi as immediately as possible. :)

  5. Ellen Lederman said, on August 20, 2013 at 2:33 PM

    Janet, once again you beat me to it! The library had Joe’s new cookbook, but I deliberately didn’t check it out/look through it because on September 1st, he is doing a cooking demo/book presentation at a local literary festival (very excited about this since for years the cooking demos were nothing I was interested in—and now I can take my vegan Meetup to this!).

    Kimchi and avocado—both uber-healthy/delicious foods—what’s nice to like? I was wondering if this could be made into a main dish, like on top of black rice—maybe with some tempeh/tofu? Andy thinks not—that it should just be a dip. You be the tie-breaker….

    • janet @ the taste space said, on August 22, 2013 at 9:49 AM

      Hey Ellen, Oh that sounds like a fun meet-up! I think you could use it as you would guacamole… we had it overtop black bean-stuffed arepas and it was really good and I imagine any Mexican-themed dish could work, be that a rice bowl with black bean and tomato salsa. Let me know how it goes. I think you will really like it :)

  6. Hannah said, on August 20, 2013 at 2:35 PM


  7. Gabby @ the veggie nook said, on August 20, 2013 at 4:52 PM

    WOW. How did you know I just bought an avocado AND kimchi? Buying a lime on the way home!

  8. Tami said, on August 20, 2013 at 5:49 PM

    Wow that looks great!

  9. Joanne said, on August 20, 2013 at 8:54 PM

    I met Joe Yonan earlier this year and he was awesome! I can’t wait to get my hands on his cookbook, especially if there are oodles of recipes like this in it. So innovative!

  10. beingomma said, on August 21, 2013 at 6:59 AM

    I love my kimchi naked.

  11. Kari @ bite-sized thoughts said, on August 22, 2013 at 2:39 AM

    So many kimchi ideas turning up around the place! I’m going to have to get my act together and try it!

  12. julia said, on August 22, 2013 at 7:19 PM

    yum – what a great idea!

  13. Heather @Gluten-Free Cat said, on August 23, 2013 at 8:57 AM

    Better than guacamole? How is that possible? Of course I’m going to trust you, but I’m still going to have to taste for myself. Darn. :)

  14. Simona said, on August 26, 2013 at 12:37 AM

    I belong to the “just let me have avocado” party, so I suspect I’d like this concoction. Thank you so much for contributing to Weekend Herb Blogging.

  15. kimmythevegan said, on August 26, 2013 at 2:39 PM

    Hmmm I’ve heard a lot of people talking about the health benefits of kimchi, I’ve never tried it myself yet though. I’m curious to give it a try – and pairing it with guaccamole sounds like the way to go to try it out for the first time =)

  16. kaizalosch said, on September 20, 2013 at 6:10 PM

    YUM. Perfect on tacos…or alone.

  17. […] how wonderful beer transformed sweet potatoes into crispy fries. With the boon of (vegan) kimchi, it was only a matter of time. Beer-Soaked Sweet Potato Fries + BBQ Jackfruit meat + kimchi + […]

  18. Angela @ Canned Time said, on December 31, 2014 at 9:42 AM

    Absolutely love the orange juice here. I’m a guacoholic and this idea just made my New Years!
    Thanks so much for sharing in the Linky Potluck and Happy New Year!

  19. […] Guaca-Chi (Guacamole with Kimchi) from the taste space […]

  20. […] Guaca-Chi (Guacamole with Kimchi) […]

What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: