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[iNews24 Reporter Jeon Da-wit] CJ turned The CJ Cup Byron Nelson into a K-food showcase, putting its flagship brands front and center.
CJ CheilJedang said on the 26th that it placed Bibigo at the heart of the PGA Tour regular-season event, The CJ Cup, to introduce K-food and Korean culinary culture to a global audience.
At the tournament held at TPC Craig Ranch in McKinney, Texas, CJ ran a Bibigo Zone inside its immersive pavilion, the House of CJ, and operated Bibigo concessions across the grounds. Both drew steady interest from local attendees. CJ CheilJedang offered a variety of K-food items so visitors could get hands-on, friendly introductions to Korean cuisine.
The Bibigo concession at the 7th hole especially emerged as the tournament’s standout dining spot. Styled as a casual dining area, it featured well-known domestic and international chefs preparing dishes using Bibigo products, giving fans a distinct culinary experience unique to The CJ Cup.
On May 21 and 22, Chef Yoo Yong-wook of Yoo Yong-wook BBQ Lab, who appears on Netflix’s Black & White Chef Season 2, served kimchi pork-belly tacos made with Bibigo kimchi. On May 23, Chef Jung-hyun Park of New York’s Korean fine-dining restaurant Atomix introduced Soba-ba Chicken Rice using Soba-ba chicken and Bibigo sticky rice. On the closing day, May 24, Iron Chef winner Chef Bo McMillen presented Red Dragon Sauce Dumplings, a bold reinterpretation of Bibigo dumplings with gochujang.
CJ also expanded the Korean flavor profile with cocktails featuring its premium distilled spirit brand Jari. Set to launch in the U.S. market later this year, Jari collaborated with Munbaeju and Gamuchi soju to offer four cocktails—including Black Seoul—that received positive reactions.
The grab-and-go setup at the 17th hole also drew crowds. There, Chef Bo McMillen’s dumplings and Chef Yoo’s gochujang tacos were sold in two versions—original and spicy—spotlighting the bold, spicy side of Korean cuisine.
CJ CheilJedang ran a slate of on-site participatory programs. A giant dumpling sculpture in the House of CJ became a crowd-favorite photo zone, and many attendees joined a TikTok challenge that invited them to shout “mandu” (dumpling) in Korean—a playful way visitors engaged with K-food.
At the event, CJ CheilJedang showcased PHA-coated cups, cutlery and straws developed in partnership with WinCup. These items were made from an optimized blend of the company’s crystalline and amorphous PHA biodegradable materials.
CJ Foodville’s Tous Les Jours served as a flagship brand within the House of CJ at The CJ Cup. Operating under the slogan Celebration in Every Day, Tous Les Jours staged a range of interactive experiences that resonated strongly with local guests.
The headline attraction was a large Cloud Cake installation turned photo zone, celebrating Tous Les Jours’ signature product. Visitors posed with party props and shared shots on social media, amplifying the event’s lively energy.
The daily birthday celebration program was another crowd-pleaser. Winners chosen from May birthday entrants were surprised with a booth-wide birthday song and gifts—including a Cloud Cake and brand merchandise—which prompted nearby spectators to join in the singing. A long line for the Plinko game added to the festive atmosphere.
At the product-sampling zone, staple K-bakery items won over global visitors. Red bean bread, rich milk cream bread and Cloud Cream donuts were big hits, and beverages like ube lattes and matcha lattes sold out quickly.
The Durumi concession booth also drew strong interest, offering globally inspired K-food items such as chicken skewers, Korean fried chicken bites and hot dogs that kept visitors coming back.
“The CJ Cup has become a global festival that blends sports, gastronomy and culture,” a CJ CheilJedang official said. “We will continue to deliver distinctive culinary experiences through Bibigo and steadily promote the value of K-food and Korean food culture.”
A CJ Foodville representative added, “This year’s CJ Cup not only showcased Tous Les Jours’ product strength but also effectively conveyed the brand’s culture to global customers. Riding the strong local enthusiasm for K-bakery, we will continue to solidify our influence as a leading bakery brand in the North American market.”
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