Matzzang D2

Name: Matzzang D2
Address: 11/3 Đ. Lương Định Của, Phường An Khánh, Thủ Đức, HCM, Thao Dien, Thu Duc City, Ho Chi Minh City, VN
Telephone: +84 962560144
Rating: 4.8

★ 4.8171 reviews11/3 Đ. Lương Định Của, Phường An Khánh, Thủ Đức, HCM

Daily 09:00 – 21:30₫120K–244KDelivery / Menu available+84 962560144

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About this place

Matzzang D2 is a Korean restaurant located at 11/3 Đ. Lương Định Của, Phường An Khánh, Thủ Đức, HCM. Available for both dine-in and delivery, its signature menu highlights include Jjolmyeon, Original Jjamppong, Black-Bean-sauce Noodles.

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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

BESTJjolmyeon
140,000 VND
Spicy cold noodles with a chewy texture that stimulate the appetite with their flavorful heat.
POPULAROriginal Jjamppong
156,000 VND
A special Korean-style seafood noodle soup with a secret broth recipe that boasts rich flavors.
POPULARBlack-Bean-sauce Noodles
120,000 VND
A traditional Korean-Chinese noodle dish popular in Korea, tossed in a thick sweet and savory miso sauce.
Original Stir-fried Jjamppong
168,000 VND
Stir-fried spicy noodle dish without soup, highlighting the savory taste of noodles and ingredients.
Squid Stir-fried Jjamppong
234,000 VND
Spicy stir-fried squid and vegetables, offering a great texture and heat.
Beef Stir-fried Jjamppong
234,000 VND
A Korean-style spicy noodle soup featuring plenty of stir-fried beef with a fragrant aroma and a flavorful spicy broth.

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.