The name of this recipe in Eric Kim's Korean American cookbook is A Lot of Cabbage with Curried Chicken Cutlets. I made it with tofu instead of chicken and used Massa Organics brown rice instead of white rice.
The cabbage is a quick pickle/slaw with rice vinegar, sugar and salt. The Kkasseu sauce is Worcestershire sauce, ketchup and brown sugar. For the breading, which is what attracted me to the recipe, the cutlets are first dipped in a mix of mayo and Dijon mustard then into panko seasoned with curry powder, garlic powder, salt & pepper. It made for a flavorful, crispy coating and I very much enjoyed the contrasting flavors and textures here.
