SOUTHERN PINES — The fast casual dining scene in Southern Pines got a bit more color and flavor with the opening of Bibibop in the Target Shopping Center.
The Asian grill celebrated its grand opening last Thursday as the rapidly growing chain continues its expansion.
Bibibop was founded in 2013 in Columbus, Ohio, by Korean immigrant Charley Shin, who was already a successful restaurant chain entrepreneur with his Charleys Philly Steaks — a mall food court staple.
The Southern Pines store will be Bibibop’s 68th location, spread across 10 states, and the company hopes to add another half-dozen states to the list within a year.
Bibibop harkens back to Shin’s homeland. Its name is a takeoff of the Korean dish bibimbap, which means “mixed rice”.
“You start with a rice base, then add different toppings, different colors, which makes it look like a flower,” said a store representative.
The explosion of color is one of the most noticeable aspects of the Southern Pines store. A variety of fresh vegetables are available as toppings, as well as some that many diners may not be familiar with.
Like many fast-casual outlets, Bibibop offers bowl dishes, with a base and variety of proteins and toppings.
The final syllable of the store name (Bop) or dish that inspired it (bap) means “rice.” In addition to standard white rice one would expect as the base of a Korean dish, Bibibop offers purple rice. Also known as “forbidden rice,” it’s a mixture of white rice and wild black rice that takes on a dark purple hue after soaking. It has more fiber and fewer calories than standard rice, according to Bibibop.
Other options, including sweet potato noodles and salad greens, are also available as the base. Proteins include the fast-casual options you’d expect—chicken, steak and tofu—as well as spicy chicken and Korean BBQ beef.
The toppings are where Bibibop begins to play. In addition to beans, cheese and corn, diners can opt for bean sprouts, sesame kale, pineapple, avocado and spicy kimchi, as well as domestic favorites like potatoes, broccoli, carrots, red cabbage, cucumber and strips of hard-boiled egg. Sauces include yum um, teriyaki and sesame ginger, with plans to add gochujang — a savory, sweet and spicy paste made from fermented red pepper — shortly.
Customers can mix and match bases, proteins, unlimited toppings and sauces on their own or choose from one of several chef-curated bowls on the menu.
The sheer variety means that none of the brightly-colored, flavorful results of a trip through the line will look or taste the same as any other. The variety also allows Bibibop to cater to more dietary restrictions than the standard fast-casual place. In addition to having ample vegan and/or gluten-free options, when put to the test, employees were very quickly able to suggest mixtures to accommodate sesame and garlic allergies.
While striving to be the Korean version of Chipotle, Bibibop also has a healthy social and community awareness, reminiscent of Chick-fil-a or Ben & Jerry’s.
“We want to share our vision as a company,” said a store manager. “Because that’s what we do. Our mission is to honor God and strengthen our neighbor. Everything is all about integrity. That’s what we want to do on a daily basis—by serving you delicious, healthy food.”
