Ol Baan Korean Dining

Name: Ol Baan Korean Dining
Address: 1B Đ. Số 25, An Phú, Thủ Đức, Hồ Chí Minh, Việt Nam, Thao Dien, Thu Duc City, Ho Chi Minh City, VN
Telephone: +84 836002580
Rating: 4.6

★ 4.633 reviews1B Đ. Số 25, An Phú, Thủ Đức, Hồ Chí Minh, Việt Nam

Daily 09:00 – 21:30₫86K–648KDelivery / Menu available+84 836002580

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About this place

Ol Baan Korean Dining is a Korean restaurant located at 1B Đ. Số 25, An Phú, Thủ Đức, Hồ Chí Minh, Việt Nam. Available for both dine-in and delivery, its signature menu highlights include Capichi Exclusive Bento, Hot Pot Beef Bulgogi, Soft Tofu Seafood Stew.

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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

BESTCapichi Exclusive Bento
86,292 VND
Rice, soup, gochujang bulgogi, and five side dishes that change depending on the day are available exclusively on Capichi.
POPULARHot Pot Beef Bulgogi
259,200 VND
Sweet bulgogi beef served hot in a clay pot. Includes 6 small side dishes of the day and 1 bowl of rice
POPULARSoft Tofu Seafood Stew
216,000 VND
Spicy stew with soft tofu and seafood. Includes 6 small side dishes of the day and 1 bowl of rice
Kimchi Pork Belly Stew
216,000 VND
Spicy kimchi stew with pork belly. Includes 6 small side dishes of the day and 1 bowl of rice
Stir-fried Pork
237,600 VND
Stir‑fried spicy pork, Korean classic dish.
Rice with Alpine Leaf and Mushrooms
216,000 VND
Healthy rice cooked with greens and mushrooms. Includes 6 small side dishes of the day and 1 bowl of rice

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.