ChaChaCha & Gebang sicdang

Name: ChaChaCha & Gebang sicdang
Address: 55 Nguyễn Đăng Giai, Quận 2, Thủ Đức, Thành phố Hồ Chí Minh, Vietnam, Thao Dien, Thu Duc City, Ho Chi Minh City, VN
Telephone: +84 342611212
Rating: 5

★ 5.016 reviews55 Nguyễn Đăng Giai, Quận 2, Thủ Đức, Thành phố Hồ Chí Minh, Vietnam

Daily 09:00 – 21:30₫22K–972KDelivery / Menu available+84 342611212

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About this place

ChaChaCha & Gebang sicdang is a Korean restaurant located at 55 Nguyễn Đăng Giai, Quận 2, Thủ Đức, Thành phố Hồ Chí Minh, Vietnam. Available for both dine-in and delivery, its signature menu highlights include Boneless Charcoal Grilled Chicken Feet Set (with Steamed Egg, Rice Balls & Salad), Spicy Boneless Chicken Feet Stew (with Salad, Steamed Egg & Rice Balls), Cheese Garaetteok Tteokbokki.

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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

BESTBoneless Charcoal Grilled Chicken Feet Set (with Steamed Egg, Rice Balls & Salad)
399,600 VND
Boneless chicken feet marinated in a spicy sauce and grilled over charcoal. Served with steamed egg, rice balls, and salad.
POPULARSpicy Boneless Chicken Feet Stew (with Salad, Steamed Egg & Rice Balls)
399,600 VND
Boneless chicken feet simmered in a spicy and flavorful broth. Served with steamed egg, rice balls, and sa
POPULARCheese Garaetteok Tteokbokki
117,720 VND
Thick and chewy Korean rice cakes cooked in a sweet and spicy tteokbokki sauce and topped with cheese.
Blue Crab Soup
432,000 VND
A spicy and flavorful Korean-style stew made with blue crab and vegetables.
Spicy Marinated Crab
972,000 VND
Korean-style blue crab marinated in a sweet and spicy chili-based sauce.
Soy Sauce Marinated Crab
972,000 VND
Korean-style blue crab marinated in a savory soy sauce-based marinade.

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.