does the cooking.”
Hours-simmered broths, house-fermented jang, and a table full of banchan — the slow-built Korean comfort you can't rush, or find anywhere else.
No grill spectacle, no shortcuts. Just bone broths left on the heat for hours, soy and doenjang aged in the onggi the way Korean families always have, and the deep, nourishing flavor only time can build. We've done it this way on Pleasant Hill Road since 2008.
Four things you'll taste — and why they're hard to copy.
Every table here is built on the same four things. None can be rushed or faked, which is exactly why you won't find them together anywhere else in Gwinnett.
Built by time, not shortcuts
Bone broths held at a low simmer for hours, until they turn rich and milky-white. Soy, doenjang, and kimchi fermented in our own onggi — never bought in. The depth isn't a recipe step; it's the clock doing the work.
A table that keeps giving
Every meal lands with a full spread of house-made banchan — kimchi, seasoned greens, pickles, and ferments that change with what's fresh. Run low on the one you love and we'll bring more.
Comfort that's good for you
Fermented, broth-forward, and vegetable-rich — the food Koreans have eaten to feel well for generations. Ginseng chicken to restore you, soybean stew alive with probiotics. Gut-good by tradition, not by trend.
The warmth between people
Jeong is the Korean word for the quiet care that builds between people who feed each other. Here it's the server who shows you how to eat each dish, the buzzer at your table, the sense you've been let into someone's home.
It's literally our name.
A 장독대 (jangdokdae) is the row of clay onggi where a Korean family ages its soy, doenjang, and kimchi — the heart of the home kitchen. That's depth through time: the slow ferment of 장 (jang) and the hours-long simmer of a real bone broth. It's the one thing the grill houses can't fake — and the reason a bowl here tastes like someone's grandmother made it.
장독대The House of Jang
Start here.
The bowls our regulars come back for — slow-cooked, broth-forward, and hard to find done this well anywhere in the metro.
Fermented soybean stew
Funky, deep, and alive — fermented in-house. The dish the name was made for, and not a lot of places still make it.
Korean ox bone soup
Bones simmered milky-white for hours, from our New York gomtang lineage. Clean, rich, restorative.
Ginseng chicken soup
A whole young chicken stuffed with rice, ginseng, and garlic. The original Korean cure-all — seasonal.
Loved across Gwinnett.
Twenty-four years on Pleasant Hill Road.
Founded by an alum of one of the East Coast's earliest Korean kitchens, Jang Dok Dae has fermented its own jang and simmered its own broths the same patient way since the day it opened — long before it was a trend.
One note: we're not Jang Su Jang. Look for the 장독대, the two onggi jars, and Super H-Mart next door.
Order ahead, or cater your next gathering.
Pickup in minutes, banchan included. Feeding a crowd? We'll send the whole spread.