Yeolkwang Jokbal (District 2 Delivery Hub)

Name: Yeolkwang Jokbal (District 2 Delivery Hub)
Address: Thảo Điền · An Phú Delivery Hub, Thủ Đức, Thành phố Hồ Chí Minh, Thao Dien, Thu Duc City, Ho Chi Minh City, VN
Telephone: +84 90 123 8282
Rating: 4.8

★ 4.8520 reviewsThảo Điền · An Phú Delivery Hub, Thủ Đức, Thành phố Hồ Chí Minh

Daily 11:00–24:00₫140K–580KDelivery / Menu available+84 90 123 8282

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About this place

Top-rated Korean braised pig trotters (Jokbal) and pork belly (Bossam) specialist serving District 2 via Delivery K and GrabFood, famed for collagen-rich warm Jokbal, fire-grilled spicy Jokbal, and buckwheat tray noodles.

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What guests mention

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 Jokbal & Bossam (Official & Delivery Menu)SIGNATURE3 items

BESTHalf & Half Jokbal Set (Original Braised + Fire-Grilled Spicy Jokbal + Makguksu)
520,000 VND
POPULARJokbal & Herbal Bossam Family Platter
580,000 VND
Sweet & Savory Crushed Garlic Jokbal
490,000 VND

* Official dine-in & delivery platform (GrabFood · Delivery K · Capichi) prices (VND)

Sides (Official & Delivery Menu)1 item

Buckwheat Tray Noodles (Makguksu) & Flying Fish Roe Rice Balls
140,000 VND

* Official dine-in & delivery platform (GrabFood · Delivery K · Capichi) prices (VND)

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.