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Jang Choong Dong

Reed Kenney

Jang Choong Dong



People come to this otherwise unremarkable Korean restaurant for the rounds of homemade blood sausage; the impressively fanned slices of spice-infused boiled pork belly (bossam); and jokbal, a mound of delicately pink slices of braised and deboned pig’s trotters, served family-style with fermented shrimp sauce and all the fixings to make lettuce wraps.

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