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Tiny, bare-bones Chang Ahn Jung's reputation has barely spread beyond Korean foodies, but its food is good enough to warrant a peak-oil trek to Federal Way and back. (One critical warning: The restaurant's sign is mistransliterated "Jang An.") What makes this place so much better than Korean restaurants in Seattle? For one, the creative spread of banchan (side dishes), which range from cabbage kimchi to hot-dog fritters. Grilled short ribs are succulent, and so is a fried mackerel, which may have you sucking away at its pinbones. The long list of cook-at-the-table junggol (stews) are perfect for wiling away long winter nights, and Chang Ahn Jung's "boiled sablefish" is the worst case of underselling something spectacular since the Vikings named Iceland.
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