Jang Choong Dong Korean Restaurant Carrollton Menu

A complete one-person meal that features jokbal meat as the main entrée. The meal is accompanied by soybean paste soup, a bowl of rice, and several side dishes, known as banchan. To eat the jokbal meat you should first slightly dip it in Korean fish sauce (saeu-jeot) wrap it in lettuce with sliced garlic and jalapeño after slightly dip it in soybean paste (ssamjang).

Spicy. Spicy pork bone soup with soft meat on the pork neck bones, cabbage, and a piece of potato. Garnished with chopped green onion, thinly sliced perilla leaf, and perilla powder. Served with a bowl of rice and several side dishes, known as banchan.

Jokbal is an authentic and popular Korean dish made with pig's feet that are simmered until tender and then served with various seasonings. We cook the meat with a combination of 12 different secret ingredients. Jokbal contains a lot of gelatin and is believed to promote firm, wrinkle-free skin. The amino acid methionine, found in pork, is claimed to counteract the effects of alcohol and relieve hangovers. To eat jokbal or bossam, slightly dip the meat into the Korean fish sauce (saeu-jeot), then place the meat on a lettuce leaf with sliced garlic and jalapeño after slightly dip in soybean paste (ssamjang). Wrap everything compactly and try to put the whole wrapped meat in your mouth rather than biting it into sections. This allows everything to be chewed and mixed in your mouth, giving you the full flavor of this experience. Take a shot of your choice of soju is a great combination for this cuisine if you are a soju drinker.

Pork bone broth soup with pork intestines. Garnished with Chinese chives, chopped green onion, and perilla powder. Served with soondae / Korean beef blood sausage, a bowl of rice, and several side dishes, known as banchan.

Beef neck bone soup with soft meat on the beef neck bones, cabbage, bean sprouts, and a couple of jalapeño slices. Garnished with chopped green onion and black pepper. Served with a bowl of rice and several side dishes, known as banchan.

Bossam is a Korean dish made with steamed pork belly with ginger that is sliced and served with various seasonings. Steaming instead of boiling maintains the juiciness of the meat. To eat jokbal or bossam, slightly dip the meat into the Korean fish sauce (saeu-jeot), then place the meat on a lettuce leaf with sliced garlic and jalapeño after slightly dip in soybean paste (ssamjang). Wrap everything compactly and try to put the whole wrapped meat in your mouth rather than biting it into sections. This allows everything to be chewed and mixed in your mouth, giving you the full flavor of this experience. Take a shot of your choice of sojul soju is a great combination for this cuisine if you are a soju drinker.

Pork bone broth soup with pork intestines, pork belly meat and clear noodles. Garnished with Chinese chives, chopped green onion, and perilla powder. Served with a bowl of rice and several side dishes, known as banchan.

Soondae is a type of boiled blood sausage in Korea cuisine. It is made by stuffing beef intestines mainly with sweet rice and clear noodles mixed with various ingredients in fresh beef blood. Put a little bit of soondae salt as your saltiness preference.

Spicy. Special recipe beef broth soup with cabbage, bean sprouts, pork blood cake beef honeycomb tripe, and a couple of jalapeño slices. Garnished with chopped green onion and hot chili oil (your preference). Served with a bowl of rice and several side dishes, known as banchan.

Bossam is a Korean dish made with steamed pork belly with ginger that is sliced and served with various seasonings. Steaming instead of boiling maintains the juiciness of the meat. To eat jokbal or bossam, slightly dip the meat into the Korean fish sauce (saeu-jeot), then place the meat on a lettuce leaf with sliced garlic and jalapeño after slightly dip in soybean paste (ssamjang). Wrap everything compactly and try to put the whole wrapped meat in your mouth rather than biting it into sections. This allows everything to be chewed and mixed in your mouth, giving you the full flavor of this experience. Take a shot of your choice of sojul soju is a great combination for this cuisine if you are a soju drinker.

Soondae is a type of boiled blood sausage in Korea cuisine. It is made by stuffing beef intestines mainly with sweet rice and clear noodles mixed with various ingredients in fresh beef blood. Put a little bit of soondae salt as your saltiness preference.

Spicy Jokbal is the ultimate mouth watering dish with our signature Wang Jokbal. It's spicy and full of flavors! Try it with our M1. Soondae Kuk or M2. Dwaeji Gukbap!

Pork bone broth soup with pork intestines, pork belly meat and clear noodles. Garnished with Chinese chives, chopped green onion, and perilla powder. Served with a bowl of rice and several side dishes, known as banchan.

Spicy. Spicy pork bone soup with soft meat on the pork neck bones, cabbage, and a piece of potato. Garnished with chopped green onion, thinly sliced perilla leaf, and perilla powder. Served with a bowl of rice and several side dishes, known as banchan.

Spicy. Special recipe beef broth soup with cabbage, bean sprouts, pork blood cake beef honeycomb tripe, and a couple of jalapeño slices. Garnished with chopped green onion and hot chili oil (your preference). Served with a bowl of rice and several side dishes, known as banchan.

Beef neck bone soup with soft meat on the beef neck bones, cabbage, bean sprouts, and a couple of jalapeño slices. Garnished with chopped green onion and black pepper. Served with a bowl of rice and several side dishes, known as banchan.

A savory soybean paste soup with zucchini, onions, tofu, and green onions.

This is another complete one-person meal that features bossam meat as the main entrée. The dish is accompanied by soybean paste soup, a bowl of rice, and several side dishes, known as banchan. To eat the bossam meat you should first slightly dip it in Korean fish sauce (saeu-jeot), wrap it in pickled cabbage or lettuce with sliced garlic and jalapeño after slightly dip it in soybean paste (ssamjang).

A complete one-person meal that features a soondae plate as the main entrée soondae is a Korean sausage made with beef blood and various other ingredients. The dish is accompanied by dwaeji gukbap (M2) soup, a bowl of rice, and several side dishes, known as banchan.

A complete one person meal that features galbi, which is K-BBQ beef rib marinated with a special recipe house sauce. The dish is served on a hot metal plate and accompanied by soybean paste soup, a bowl of rice and several side dishes, known as banchan.