Goopojib

This is a Korean restaurant that serves very traditional Korean dish. Chueotang is a soup made from mudfish. I have been coming to this place for years! Even before House of the Chigae next door came to this plaza.
Chueotang is certainly an acquired taste. I did not like it as a child, but I seem to enjoy it more and more as I age.
The owner lady is very nice.
I wish this place had English menu and signs so non-​Koreans can try this place out more easily.
You get a free mudfish bulgogi after getting ten stamps! (Cash only).
If you are referring to my menu photo,
They do not have that many items on their menu.
Assuming that they are not selling the items without the price tags…
Far left: (mudfish soup) is everyone’s favorite. Fish is blended into the broth.
Second from the left: instead of blending the mudfish with the soup, you have to do all the work (separate bones) and pay more! Haha.
Third one with prices (mudfish bulgogi).
Last but not least, $ 15.99 one is mudfish soup and mudfish bulgogi combo! I would say try this one if you want to get the full experience with mudfish.

I’ve been coming here for years and I never get sick of it. This place is like a hole in the wall. It’s closed on Sunday’s and closed in random days, but on days it is open I never hesitate to enter and enjoy a nice hot bowl of choouhtang. This dish is not only healthy but it is delicious. This place is a specialty place that only serves choouh so you know that this place is good. I love the simple side dishes that suit the main dish and compliment it’s qualities. I personally like to add a tiny bit of the spice because it’s good for you and a lot of the grounded seeds. I think that this goes best with the garlic chives.
The parking situation here is difficult because they only have valet but it is totally worth it.

This place should be known.
Traditional Korean dish for stamina and energy booster. Feels good after the meal. I often get sleepy after the meal in most of the restaurant but here, i can tell they dont use msg.

Very traditional korean food. It was my first time eating there and really loved the broth. Flavor was just right and side dish kimchi was a kicker too.

Warning: the soup served here is a very traditional Korean dish and is not for the faint of heart. The broth is strong in flavor and pungent in smell, but the outcome is absolutely delicious. If you aren’t feeling adventurous, this isn’t the place for you. But if you are, feel free to refer to my review below.
Let’s start with a little education.
Chu-​uh-​tang or mudfish stew is made with the Miggulaji fish (Chinese muddy loach, Misgurnus mizolepis). The fish is ground up into a powder, which is then stewed with a bunch of herby ingredients to produce a viscous delightful soup. Some ingredients may include garlic chive leaves and green onions, as well as the traditional fermented soy bean and red pepper pastes. Gu Po Jip’s are made stewed with large cabbage leaves as well as which give more substance and make this dish extra filling.
On the plus side, this stew is supposed to be good for you. Yes, it’s healthy. Loach itself is high in protein and offers the consumer other nutritional value including iron, calcium, unsaturated fats, vitamin A, and mucin, which aids digestion. Because of it’s unsaturated fat content, chu uh tang is often served to patients suffering from high blood pressure, arteriosclerosis and obesity.
But enough information. Onto how the food actually tastes.
Chu-​uh-​tang is, when it comes down to it, delicious. It has a viscous grainy texture, and tastes herb-​like. In other words, the soup is very aromatic and has heart-​warming, belly-​filling qualities to it. It isn’t too salty, it isn’t too spicy. It’s just perfect for a cold winter day. Plus, you can top off your chu-​uh-​tang with minced garlic for flavor, crushed sesame seeds for nuttiness, diced jalapeño for spice, and more buchu (garlic chive leaves) for a grassy fibrous texture, all which compliment the stew well. And did I mention Gu Po Jip is a restaurant that’s came from Korea and established itself here? You know it’s good if the food, concept and all comes from the native country. ;)
So if you’re still wondering if you should try chu-​uh-​tang, I implore you to experiment and play with your taste buds. You never know if you’ll like something unless you try it!
Notes:
* Parking lot is shared so it’s small.
* Located right across the street from Mountain Café.
* You may want to bring a Korean speaker with you because this establishment is run by ahjummas.
* To-​go containers were a little too effective. They sealed the food in tight, but you need to use a sharp utensil to cut through the plastic film.
* 3 orders is enough to share among four people if you’d like.

The best choo-​a-​tang in SoCal for the past 8 years at least which is how long we have been going there. On par with the better places in Korea in terms of taste. The service is a little slow and they often run out of the choo-​a-​galbi towards the end of lunch and dinner.
Regardless, it is a well-​being dish and tastes delicious as well. Lots of older people that always want to eat «well-​being». As the years passed, it has gotten busier and busier. There is usually a wait during lunch and dinner hours.
We feed ourselves and order quite a bit to take home to the folks when we go to LA. They are closed on Sundays which is understandable but would allow us to eat there more often.