Korean cuisine cooking at Chang Ahn Jung

The Mirror

Chang Ahn Jung, a small restaurant tucked away in a brown strip plaza off Pacific Highway South, is one of the places in Federal Way that serves hearty helpings of culture along with ethnic food.

The eatery’s hours are long –– Sunday through Thursday from 11 a.m. to 11 p.m., Friday and Saturday from 11 in the morning to midnight. Late meals are fine with owners Young and Yong Cho.

Dinner entrees are served with anywhere from 10 to 15 different varieties of side dishes. Featured is Korean barbecue –– several different cuts of beef or pork –– cooked on the grill of each table.

Some meats are marinated and eaten with bean sauce, condiments and rice wrapped in a lettuce leaf. Others are eaten with oil and salt and pepper sauce.

Customers always mention that the meat is the best for Korean barbecue they have ever had, said a restaurant spokeswoman.

Korean barbecue has side dishes like the ones in dinner entrees, but also comes with dishes of vegetables and seasoning sauces.

Side dishes include kimchee, egg custard with seafood and vegetables, marinated bean sprouts and macaroni salad.

Lunch specials during the weekdays come with six to eight side dishes.

The restaurant’s owners were born and raised in South Korea. From there, they moved to the United States seven years ago with their son, James.

With no previous experience in the restaurant business, the couple opened Chang Ahn Jung three years ago. James is an employee, along with two waitresses.

While her husband takes care of the fresh meat, Yong Cho cooks and makes all the side dishes, including some of her own recipes. She doesn’t use MSG.

The couple said they don’t have any plans to open more restaurants, but if business becomes good enough. they could expand the current location or open new ones.

Staff photographer Fumiko Yarita contributed to this report.

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