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Korean barbecue fires the imagination

'New Jang Su Korean B.B.Q. Restaurant' Chap chae is a winner with shredded pork, carrots, and snow peas, tossed with noodles in soy sauce and dark sesame oil. (Globe Photo/Wiqan Ang)
By Sheryl Julian
Globe Staff / August 27, 2008

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We are sitting at one of the New Jang Su tables with a barbecue grill set into the middle. All the barbecue tables are on one side of the restaurant, with vents above the tables. The grids have been scrubbed to a fare-thee-well, so we're not looking at the last party's mess. Our sweet waitress spreads very thin slices of ... (Full article: 633 words)

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