How John Chung Spread Teriyaki Across Seattle Through Its Korean Community | Eater
"Designed as a weekday-lunch shop in an industrial neighborhood, this location became an immediate hit with workers, often producing lines out the door; its compact model—fast-cooking, thin-sliced marinated meats served quickly over rice or in sandwiches—paired teriyaki with an eclectic menu (teriyaki cheesesteaks, barbecue beef and pork sandwiches, the 'Magic Sub' and sukiyaki beef), and it became a training ground that spread the Chung method throughout the region." - Naomi Tomky
