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[Herald Economy = Reporter Jeong Chansu] CJ CheilJedang said on May 26 that it showcased K-food and Korean culinary culture through its Bibigo brand at The CJ Cup Byron Nelson, a PGA Tour event.
At the tournament, the company ran a Bibigo Zone inside the CJ Group’s integrated experience space, House of CJ, and operated Bibigo concessions across the course. The Bibigo concession at the 7th hole—designed as a casual dining spot—became the event’s standout foodie destination. On May 21 and 22, Chef Yoo Yong-wook, known from Black-and-White Chef Season 2, served kimchi pork-belly tacos made with Bibigo kimchi.
On May 23, Chef Park Jeong-hyun of New York’s acclaimed Korean fine-dining restaurant Atomix introduced “Soba-ba Chicken Rice,” featuring soba-ba chicken paired with Bibigo sticky rice. On May 24, Iron Chef champion Beau MacMillan reinvented Bibigo dumplings and gochujang into a dish called “Red Dragon Sauce Dumplings.”
CJ also added cocktails made with its premium distilled spirit brand jari. Set to debut in the U.S. market in the second half of the year, jari—built on munbaeju and gamuchi soju—earned praise across four cocktails, including one named “Black Seoul.” Spectators watched the tournament from a tiered deck designed to evoke Seoul’s Hangang Park while enjoying chef-collaboration dishes and cocktails from Bibigo.
At the 17th hole, fans could grab-and-go with Beau MacMillan’s dumplings and Chef Yoo’s gochujang tacos, available in both original and spicy versions. The House of CJ drew crowds with a giant dumpling sculpture photo zone and a TikTok challenge that invited attendees to speak Korean.
CJ CheilJedang also emphasized sustainability by showcasing PHA-coated cups, cutlery and straws—biodegradable products developed in partnership with U.S. company WinCup.
A CJ CheilJedang spokesperson said, “We will continue to offer distinctive dining experiences through Bibigo and expand the value of K-food and Korean food culture.”
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