Moggumung Korean BBQ Thảo Điền

Name: Moggumung Korean BBQ Thảo Điền
Address: 27 Thảo Điền, An Khánh, Hồ Chí Minh, Vietnam, Thao Dien, Thu Duc City, Ho Chi Minh City, VN
Telephone: +84 396 240 082

27 Thảo Điền, An Khánh, Hồ Chí Minh, Vietnam

Daily 11:00 – 23:00₫70K–220KDelivery / Menu available+84 396 240 082

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About this place

Moggumung is a Korean barbecue brand, founded in Korea in 2015, known for pork belly grilled on a sot-ttukkeong, a domed cast-iron lid. The meat is not flipped, the fat runs down the lid and is used to grill kimchi, bean sprouts and minari. The menu includes skin-on pork belly, pork neck and rib meat, with naengmyeon, ramyeon and doenjang stew to finish the meal.

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Menu & Prices

✓ Verified Menu & PricesSource: Google Maps · GrabFood · Delivery KMenu verified: 2026-10-25

Prices are listed in VND based on Google Maps, GrabFood, Delivery K and official store menus. Actual dine-in or delivery prices and seasonal items may vary slightly.

Cast-Iron Lid Aged Pork BBQSIGNATURE4 items

BESTWet-Aged Pork Belly (Samgyeopsal, 150g)
220,000 VND
POPULARAged Prime Pork Neck (Moksal, 150g)
220,000 VND
Fresh Water Dropwort (Minari) Side for Grill
70,000 VND
Fragrant water dropwort grilled right on the cast-iron lid with pork belly.
Korean Chilled Buckwheat Noodles (Mul / Bibim Naengmyeon)
160,000 VND

Korean food guide

Get to know the food

Origins, history, and how to cook and enjoy our signature Korean dishes.

Origins of Korean Tabletop BBQ & the Craft of Wet-Aged Cuts

Korean tabletop barbecue traces its roots to ancient royal grilled meats (*Maekjeok* and *Neobiani*) and evolved into a communal dining tradition where prime cuts are seared right at the center of the table.

Thick-Cut Aging & High-Heat Searing

Locking in Juices: Thick-cut pork belly (*Samgyeopsal*), pork neck (*Moksal*) and beef short ribs (*Galbi*) develop a caramelized Maillard crust over high heat while staying tender inside.
Cast-Iron Heat Retention: Heavy grill plates maintain steady heat so fat renders cleanly with a nutty aroma.

How to Enjoy: Ssam Wraps, Banchan & Finishing Dishes

The heart of Korean BBQ is the balance between rich grilled meat, crisp greens and fermented condiments.

First Bite with Sea Salt: Taste the first piece with a pinch of coarse sea salt or fresh wasabi to appreciate the natural marbling.
Grilled Kimchi & Herb Wraps: Pair rich pork belly or beef ribs with grilled aged kimchi, pickled garlic leaves (*Myeongi-namul*) and perilla leaves.
Classic Finish: Round out the meal with bubbling Kimchi Jjigae (stew) or chilled buckwheat noodles (*Naengmyeon*).