Bạch Tuộc Cay Bất Mãn

Name: Bạch Tuộc Cay Bất Mãn
Address: Số 8A, hẻm 30, đường số 9, phường Thảo Điền cũ, Thao Dien, Thu Duc City, Ho Chi Minh City, VN
Telephone: +84 911625821
Rating: 5

★ 5.017 reviewsSố 8A, hẻm 30, đường số 9, phường Thảo Điền cũ

Daily 09:00 – 21:30₫55K–890KDelivery / Menu available+84 911625821

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About this place

Bạch Tuộc Cay Bất Mãn is a Korean restaurant located at Số 8A, hẻm 30, đường số 9, phường Thảo Điền cũ. Available for both dine-in and delivery, its signature menu highlights include Spicy Baby Octopus Rice Bowl, Stir-fried Webfoot Octopus (1 serving), Spicy stir-fried octopus (2 people)[Size Options Available].

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Menu & Prices

✓ Verified Menu & PricesSource: Google Maps · GrabFood · Delivery KMenu verified: 2026-11-01

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.

Signature & Popular Highlights (Official Menu)SIGNATURE8 items

BESTSpicy Baby Octopus Rice Bowl
220,000 VND
POPULARStir-fried Webfoot Octopus (1 serving)
220,000 VND
This is an exclusive menu available only on Capichi. Korean-style spicy stir-fried octopus is one of the most popular spicy stir-fry dishes in Korea. It comes with one serving of steamed rice, seasoned soybean sprouts,
POPULARSpicy stir-fried octopus (2 people)[Size Options Available]
440,000 VND
Includes one bowl of rice, soybean sprouts, spicy radish salad, white kimchi, seaweed flakes, salad, and cold cucumber soup. Mix the stir-fried jjukkumi (baby octopus) with rice, soybean sprouts, radish salad, white kim
Spicy stir-fried octopus Medium: Serves 2,3 people [Size Options Available]
570,000 VND
Korean-style spicy octopus stir-fry, served without an iron plate.
Spicy stir-fried octopus Large: Serves 3,4 people [Size Options Available]
750,000 VND
Korean-style spicy octopus stir-fry, served without an iron plate.
Spicy stir-fried octopus + pork Medium: Serves 2,3 people [Size Options Available]

Korean food guide

Get to know the food

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

Heritage of Korean Claypot Stews (Jjigae & Gukbap), Braised Specialties & Hansik

Traditional Korean dining (*Hansik*) centers on the comforting interplay of steamed rice (*bap*), slow-simmered broths or stews (*guk*, *tang*, *jjigae*), and seasonal fermented side dishes (*banchan*).

Earthenware Claypots (Ttukbaegi) & Slow-Simmered Depth

Heat-Retaining Claypots: Silky soft-tofu stew (*Sundubu Jjigae*), pork bone & blood-sausage soup (*Sundaeguk*), and spicy kimchi stews are served bubbling in glazed earthenware bowls that keep the broth piping hot to the last spoonful.
Braised & Marinated Specialties: From aromatic herb-braised pork trotters (*Jokbal*) and soy-marinated raw crab (*Ganjang-gejang*) to wok-fired spicy seafood noodle soup (*Jjamppong*), Korean kitchens layer deep umami through patient simmering and fermentation.

How to Dine: Seasoning Broths at the Table, Banchan Pairing & Rice Etiquette

Customizing Clear Bone Broths: For soups like *Sundaeguk*, taste the broth first, then season to your liking with salted fermented shrimp (*saeujeot*), toasted perilla seed powder (*deulkkae*), fresh chives and spicy chili paste (*dadaegi*).
Soft-Poached Egg in Sundubu: Crack a fresh egg into bubbling *Sundubu Jjigae* right when the claypot arrives so the yolk gently poaches in the residual heat.
Pairing with Crisp Kimchi: Alternate rich spoonfuls of stew or braised meat with crunchy cubed radish kimchi (*kkakdugi*) and seasoned greens.