Jang Chung Dong Jokbal & Bossam

Came for the 1^st time today with friends — not all that good. the bossam was dryyy and the amount they give isnt all that muchh. the gamja tang was the only good thing we got of the 2 items. I also heard the the jokbal here isnt good at all (jokbal & bossam is supposed to be the «speciality» here)

Heard that this place was pretty hyped in Korea so I was pretty excited to try this place out but man I wish this franchise just stayed in Korea.
First off the Jok-​Bal is below average and has a disgusting after taste, it was almost bitter. The soondae was so thinly sliced that it took away from the flavor and depth that soondae is supposed to have. The side dishes were good, but nothing crazy.
However here’s my biggest issue:
We came in on a Friday night and there was only one other table including us. There were 2 people on the job and one other person who seemed to be a close friend. They were all seated in the corner table eating/​talking and having a good time. The service was so incredibly slow and we had to constantly wave our waitress down because they were too focused on their social gathering. The food was packed with MSG that I needed water, but didn’t feel like intruding on their «mini party» 15 times. What’s worse is that the other table of old men left without leaving a tip, and the lady (who I assume is the manager) very loudly complained in Korean for about 15 minutes about how they didn’t tip. It made us so uncomfortable that we couldn’t eat in peace.
I left a 20% tip to somewhat helped them out anyway, but maybe they should know that they won’t get tipped for sitting on their butts and have a social gathering rather than doing their jobs. Don’t complain about people not tipping when you fail to deserve it.

Jang Chung Dong specializes in two things. pig feet and pork meat. With that being said you should have an idea of this place. The restaurant doesn’t reek an awful swell. The pig feet they serve isn’t the actual feet with the toe nails. It’s cut up into edible pieces. My party didn’t come in to eat any feet, thank goodness! Instead we had bossam, which is pork steamed with a bunch of ingredients. The meat is sliced up into square shapes. The dish comes with steamed bok choy and a side of spicy squid kimchi. The way you eat bossam is putting the meat in the bok choy and adding the squid kimchi on top. Then wrap it up like a ball and chew. If you had lettuce wraps it’s the same but the wrap is steamed not fresh.
In my opinion bossam isn’t that great because you have to do so much just to have one bite. I rather have rice and the normal Korean food but that’s just me. For four adults the large portion feed us well. The large portion is $ 35 and comes with rice and side dishes. One of the side dishes is another kimchi but is made fresh. I personally enjoyed eating this kimchi with the meat. Being a non meat lover I can’t really say much about this place. Other than the fact, bossam is a pretty healthy for a meat dish.

My girlfriend’s family came here first and loved it. When she suggested we go for a date, I Unilocaled this restaurant and was surprised/​concerned to see the 1 – 2 star reviews. Anyways, she and her family (Koreans, also with high expectations… like our fellow Unilocalers below me) have good taste so I went.
I loved it! The jokbal (pig feet) are great. One medium platter can feed two people, but we wanted some bossam (pork belly wraps) as well. One good option they have on the back is a doenjang (fermented soybean) soup that comes with a smaller plate of jokbal or bossam. We ordered one of those in addition to the medium platter just to be able to try everything.
The food was delicious; the pork belly admittedly did not pack a bunch of flavor because they’re just boiled without seasoning, but once you wrap it up in kimchi/​doenjang/​etc. it’s all good. The jokbal here is on point.
Customer service was good, probably ⁸⁄₁₀ and our experience was definitely not as bad as others claim. Anyways…5 stars for this place to offset the negativity that I can’t comprehend, and I’ll be back!

I tried a medium soondae, but its taste was pretty cheap. The server explained about the size of small, medium, large and a medium size is supposed to cover for 2 person. I was surprised for the size of medium which it looked like only for 1 person. Moreover, I expected it was made with something special, but it was filled with only crystal noodle and nothing else. I was so disappointed by the food they presented. I won’t be back.

So much hype on Korean News Paper so I stop by for jokbal and bossam. Jokbal was over cooked and I am not sure what area of meat bossam was~~Maybe my expectation was too high since my experience with Jang chun dong jokbal was awesome in Korea and LA but I can say I am not going back again.
Oh and radish for bossam was transparent^^;

To be quite frank, as a Korean, this place was pretty disappointing. Came here with my parents who are native Koreans, so they probably had higher expectations than I did. Also, please remember as you read this, that my expectations of Korean food are extremely high because I grew up eating Korean mom food, and that stuff is priceless.
Came to this place with high expectations, considering it is a restaurant that claims to be a place that specializes in jokbal (pig feet/​trotters). Ended up ordering the bossam (boiled pig belly, which you wrap up in slightly pickled nappa cabbage and add spicy radish kimchi and soybean paste to taste) as well as the soondaegook, which is «blood sausage» soup.
The side dishes came out first, which weren’t too bad, but it wasn’t really anything grand. Lots of typical korean pickled veggies and seasoned bean sprouts. Then the soondaegook was next — looked pretty good, unfortunately didn’t try it. Then the bossam came.
To be honest, I was expecting so much more than just a dinky plate of boiled pork belly and some nappa cabbage, kimchi, and garlic on the side. Maybe my expectations were a bit too high, but the pork didn’t look super appetizing to me. I’ve had bossam made at home, and that was better than the stuff here. Although the taste wasn’t awful, it wasn’t anything extraordinary, especially considering the price. $ 22.99 for a medium sized plate for just that? In my opinion, not worth it.
Customer service wasn’t awful, but considering that there were only 2 tables (including mine), I feel like they should’ve done a better job checking up on water refills, etc. My water got refilled right before we asked for the check and that was like 10 minutes after I had already finished my water.
Only giving 3 stars because I think 2 stars is a bit harsh, considering the 2 other reviews I’ve read, but honestly I don’t think I would come back. Not awful for a pretty new place, but they could definitely work on the food. I might consider going back to see if the jokbal is any good, but I highly doubt it.

Peter H. and bossam are pretty much synonymous… like Texas longhorns and lame
I’m a huge fan of bossam… i mean it’s boiled/​steamed pork belly wrapped in steamed napa cabbage with salty shrimp (Saeujeot), samjang, and kimchi… that screams flavor explosion to me :-D Wait? Jang Choong Dong also has jokbal (pork trotters)? Naw you lying bro
Today was Scottie 2 Hottie’s bday so my big bro, scott, the wale, and I decided to try this new joint in Carrollton K-​town, It’s been on the list for the Whale and I ever since we stumbled upon it during a walk around the area. The interior doesn’t boast a lot of room but that’s what gave Jang Choong Dong it’s character. Let’s get down to bidneth
Bossam — tender slices of pork belly, very good pork flavor. Bossam usually is boiled in water that’s been seasoned with soybean paste, ginger, garlic, and sometimes expresso powder which gives it it’s characteristic brown color, but Jang Choong Dong seems to omit the soybean paste and/​or the expresso powder. The meat comes a pale gray but don’t be off-​put by the color, it’s cooked perfectly
Jokbal — The Whale and Scott both said that the jokbal reminded them of a chinese appetizer dish… but i’m pretty sure jokbal is better than what they were talking about. The jokbal has a lot of gelatinous texture and collagen so be warned if that type of texture is something you’re not into. It had good flavor and paired well with the saeujeot
Seonjiguk — Spicy beef broth with coagulated cubes of beef blood, mung bean sprouts, napa cabbage, and «special meat» aka beef tripe, The broth was flavorful and a nice spicy kick. The coagulated blood had the familiar iron taste, like when you get a bloody nose, and the tripe was extremely tender
Jang Choong Dong is a nice and cute place, but the menu prices seemed a bit much for the food. Pork belly goes for 3.69/lb at most butcher shops and pork trotter isn’t a highly sought out food item, but then again, we’re talking korean food which is probably one of the most marked up asian cuisines out there. If you feel adventurous, check out Jang Choong Dong and order the jokbal :-)

Tucked into a hidden corner of the Carrollton Koreatown/​plaza, Jang Choong Dong is a cozy little restaurant right across from Brown Sugar Café. Their name sake comes after pork belly (Bossam) and pig’s trotters/​feet (Jokbal), basically the Dreamworld of Peter H., so of course we had to try that! :)
Even though they specialize in bossam and jokbal, they had plenty of other dishes to choose from. Not a whole extensive Korean menu with everything like naengmyeon or grilled mackerel, but they had some spicy pork stews, soondae (the Korean sausage that Ahjumma Kimbob Deli serves) and some other shenanigans (see the menu photo). They serve the cute complimentary side dishes before the food comes out too~
– Dishes –
«Beef blood & vegetables soup & special meat» was new to me, but pretty tasty with white rice ^^ Chili oil gave it a nice hint of spicy, so if you’re capsaicin-​adverse, stay away! «Special meat» is actually tripe, and the vegetables were green onions and bean sprouts. I’ve had pork blood in Chinese cuisine where it’s softer and more like Jell-​O, but the blood here was pretty dense! Talking about eating blood cubes seems kind of weird, so I’ll move onto…
The bossam and jokbal! Tip: They way to eat bossam as taught by my sensei is to top a piece of nappa cabbage with a slice of meat, a bit of the shrimp sauce, a bit of the soybean paste, and the kimchi radish. Then eat it in one big bite! Compared my first taste of DanSungSa, I’m going to have to say I like DSS’s version better if only for the cabbage! Jang Choong doesn’t cook the nappa as long, so it’s not as tender. As for the meat, it’s pretty thin, but the carnivores said it was on spot ^_^b
I liked the jokbal /​pig trotter better actually, because it was chewy :) Tastes like the chilled pork ears side dishes you can get at Chinese restaurants~ Light soy sauce flavor, but mostly the inherent meaty taste of pork, oink oink!
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The servers were really friendly and speak English. If they forget to give you the water or plates, don’t be afraid to just flag them down when they walk by (there were 2 of them taking orders, serving, and being cashier for the whole place)! If you’re craving some simple meaty pork dishes, Jang Choong would be good to try~ Although I’m not a super meat eater, I would come back to try their other tasty-​sounding stews… and steal a few pieces of bossam or jokbal from my friends! :3
Seems like this can be a late-​ish night spot :) The hours on the door are wrong– pretty sure they mean they close at 12am instead of 12pm. We were there until past 9pm with plenty of patrons still there!