Olympic Restaurant — Restaurant in Los Angeles

I was the first to review Olympic Cheonggukjang on Yelp in 2008. It's still one of my go-to places for extremely adventurous eaters.If they're not adventurous I tell them to stick to the spicy galbi, which is so so good and not stinky at all. This place smells DANK. But for the people who are down, this place can be your holy grail - the place you go to when you need a hug in the form of food.

They specialize in fermented soybean soup that (some) Koreans LOVE to eat. It's a specialty and many (even Koreans) cannot stand the smell. I personally thought I was going to hurl when I first came here with my dad when he had a craving for Cheonggukjang (the fermented soybean soup).

However, as soon as I ordered my tamer and less smelly dish of grilled corvina (jo gi goo eeh), I was floored. So crispy on the outside and meaty and juicy on the inside. Their side dishes were all homemade and delicious, especially the hella crispy geem (seaweed lavers). I especially love that when you ask for jak gok bap (brown rice with beans medley), they actually give you the real version vs. other restaurants where they try to pass off rice with a few beans as the real thing.

For me authenticity in Korean food = fermentation. Kimchi is fermented, Daon jang is fermented soybean soup, Cheonggukjang is HELLA fermented soybean soup.

But the best thing is that they also have great KBBQ ribs and spicy pork ribs which won for its category in a KBBQ fest.

Always a wait but so worth it. Go slightly off hours and you can linger. The owner is super nice and loves talking about her food. I love their seaweed. It's so crisp. I can just eat their rice and seaweed with cheonggukjang and be a happy little girl.

Since I've been coming here, it has been "discovered" on yelp, J.Gold wrote about it, they competed in ktown's bbq contest (and won), and their menu now has English translation and you can order by phone to pick up. Their online menu doesn't seem to be working yet.

I vouch for all the fish, the banchan, the pork bulgogi,...

I modified this review. ( I added one more star) Customers wants their voice to be heard . No email , no calls, no text from restaurant Yet !

I been eating there 20 years. It is ok to raise price to make profit and keep businese open in this tough economy. Every restaurants are cutting conners , there was only tiny amount of 묵은지 ( overly fermantes kimchi) in 고등어 조림 . the most popular way of cooking mackerel in Korean cuisine.I love not only the fish but also the cooked radish. The texture of the cooked radish is soft, juicy, and a little sweet and salty. When you cook this dish, expect your house to be full of a delicious aroma that might lead your neighbors to knock at your door and say with sniff sniff:“Where does this delicious smell come from? It makes me go crazy! uh? Is this mackerel? “ Quality of fish needs to be the same or better as I was used to eat. I rather pay more $$$ to bring back what I was used to eat. Pork bulgogi had too much sugar. Please help me to continue enjoying’ this Iconic restaurant.”

I am aware new ownership is in places however can we match the quality of old good menu, please Respond to my email. I will bring...

Korean home style cooking. The "ah-joo-mas" that run this earthy home cooking style eatery are super friendly and welcoming. They only speak Korean so be ready to point to the picture menu if you're not adept at Korean. Their fried fish and spicy pork BBQ are to die for. The Korean miso stew is really old school, funky and challenging because of its fermentation if you are not Korean cuisine regular. It also permeates the funky smell in the small restaurant. The place isn't much to look but come for the excellent home style comfort food. Definitely won't impress your date unless they are Korean food...