Japan's occupation of the Korean peninsula, during the first half of the twentieth century, left behind a culinary afterimage that's cited, twice, in Chung Moo's full name.
Rollrice is a synonym for kimbab, a Korean take on makizushi, and dongas is a variation on tonkatsu, a Japanese breaded and deep-fried pork cutlet.
Omelette rice ($8.50) is another transplant from Japan that found favor in Korea. In both countries it's also known as omurice. This was the term used by the auntie who took my order, after a few minutes' confusion; it didn't appear on the handheld menu, and none of the ladies behind the counter spoke much English. (Ultimately I stepped outside and, via the illustrated window menu, employed the shoot-and-point method to communicate my wishes.)
In real life the omurice was even more substantial than the photo had suggested: The thin layer of fried egg was folded over a weighty mass of rice, peas and carrots, and bits of beef, all pan-fried in (I believe) beef stock. Ketchup is the traditional condiment; this, and sesame seeds, had been applied by the kitchen.
Though I left uneaten a little miso soup and kimchee (not shown), I polished off the omurice, and the accompanying shredded cabbage and pickled daikon for good measure. The auntie I'd spoken with was delighted that I'd cleaned my plate; she didn't say so in English, but I understood her all the same.
Chung Moo Rollrice & Dongas
39-04 Union St. (Roosevelt-39th Ave.), Flushing, Queens