One jar of kimchi does double duty in this vibrant weeknight meal. The kimchi itself, finely chopped, adds heft and crunch to the slaw, while a drizzle of the fermenting liquid—balanced with rice vinegar and a pinch of sugar—acts as a punchy dressing. It’s a welcome counterpart, in texture and flavor, to a juicy pork cutlet and savory gochujang mayo.

Crispy Pork Cutlets With Kimchi Slaw
By KENDRA VACULIN
Total time
30 minutes
Serves
4