Bibigo Kitchen

[Katariina Washuk]

Thatpretty well illustrates my mistrust of malls. I grew up in them, of course. For a while I even had the top score on this old stand-up video game Space Harrier, in the arcade at the Plaza Camino Real mall (I guess they call it the Shoppes of Carlsbad now). Friday nights were spent cruising with my friends, going from the arcade to the food court to the movie theater, pretty much the whole Stranger Things loop. We enjoyed it, but really we went back week after week because it was the only place our parents would willingly drop us off for a few hours. I guess they thought its overt retail overtures marked it a safe zone for preteens. Whatever their reasoning, it was the nearest glimpse we suburban kids got to urban life.

So I avoid malls as an adult, because they remind me of an awkward time I was quarantined from the great wide world. And yet, here I found myself, stuck in this parking lot at Fashion Valley, because there was this restaurant I wanted to try.

Found at a southern entrance to Fashion Valley, the restaurant feels sleek and modern, with high ceilings, plenty of polished wood, and a partially open kitchen. It sits at the upper strata of fast casual; you order at a counter and take a table flag, but you may order from a wide selection of teas, plus beer, wine, and soju and makgeolli cocktails.

The basic order is a mix-and-match plate where you choose a protein, a base of rice, noodles, or salad, and an accompanying side ($13-18). There was nothing exceptional about my roasted free-range chicken breast with gochujang aioli with sesame noodles and grilled broccolini ($13). The noodles were dry, but everything tasted healthy and fresh, no excess oil, fat, or salt. Really nice chicken. Again, a far cry from the mall fare of my youth.

What really got me int the door was the chance to order a hot stone bibimpap within the boundaries of a mall. The $14 bowl of beef bulgogi is served over seaweed infused rice and joined by kale, broccoli, bean sprouts, carrots, and onions. For two bucks more they toss on a sous vide egg. With a splash of Bibigo brand gochujang hot sauce, this perfect little meal outperformed my entire mall-bound childhood, Orange Julius included.

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Also featuring Jung Yoo-mi, Park Seo-joon, Choi Woo-shik and Kim Tae-hyung (aka V of BTS), the show has been a hit for global audiences and offers people everywhere a chance to learn more about K-food.

Tteokbokki is surprisingly simple to cook. One key tteokbokki ingredient is gochujang (Korean fermented red chili sauce), so be sure to add bibigo Go-Chu-Jang to your shopping list for the perfect taste. For something to accompany your homemade tteokbokki, bibigo Mandu are an ideal addition to your authentic Korean spread.

2. Combine all the broth ingredients in a large pot. Bring to boil, then reduce heat to medium-high and boil (with no lid) for 5 minutes. Remove the kelp, then continue to boil for 15 more minutes. Strain the broth into a large bowl and throw away the separated solids.

6. Add the fish cake triangles. Keep cooking and stirring until the rice cakes are soft but still chewy, which should take roughly 5-6 minutes. As it cools, the sauce will get thicker. This is intentional, but if the sauce becomes too reduced a little water can be added. Taste and adjust with salt and sugar if needed.

Pan fried: Pour 3 tbsp of vegetable oil into a nonstick pan. Arrange all the frozen mandu in the pan and space them out. Heat on medium-high heat for 8 minutes. Fry each side evenly for 2-3 minutes or until all sides are golden brown.

Bibigo Kitchen brings chef-driven cuisine, creativity, and modern Korean flavors to the forefront of fine-casual dining. Chef In Jun Hwang, a veteran chef with over 18 years of cooking experience, has cultivated an exciting menu for Bibigo Kitchen introducing Korean cuisine to first timers and delighting the taste buds of those already familiar with bold Korean flavors traditionally found in Korean BBQ restaurants.

At Bibigo Kitchen, the experience is everything. From the food to the ambiance, Bibigo Kitchen embodies an upscale, yet casual vibe. With a welcoming space for friends, colleagues and families to congregate and share a meal, guests are encouraged to order from the open kitchen counter and make their selection from grill entrees, either served on a plate or a hot stone, before taking a seat to enjoy their meal.

All grill items come with a choice of a savory base and a fresh salad. Bases include options like the Seaweed Rice, seasoned rice covered with umami seaweed specks. Salad options include Seasonal Fruit Kimchi, a refreshing and tart kimchi salad with seasonally rotating fresh fruits.

Chef special entrees include signature Bibigo Kitchen dishes like the Seoul Bibimbap, an iconic Korean dish traditionally prepared with Beef Bulgogi, microgreens, assorted vegetables and a sous-vide egg, topped off with a house-made chili soy sauce; and the marquee BBQ Platter featuring a plethora of barbequed meats like Short Rib, Bulgogi Beef and Fried Chicken, meant to be shared with two to three people.

Bibigo Kitchen also features a selection of vegetarian options such as the Vegan Dduk Galbi, made with the Impossible Burger, black beans, corn and spices and finished with a soy Gochujang sauce; Japache Glass Noodles with mushrooms and assorted vegetables; and the Vegetable Mandu made with tofu, cabbage, celery and carrot.

Sharing is always encouraged at Bibigo Kitchen through its robust selection of house-made Mandu (Korean dumplings), freshly prepared behind the ordering counter where guests can get a firsthand view on the Mandu making action. The unique flavor options include the ultimate surf and turf Prime Galbi & Shrimp Mandu filled with short rib meat and whole premium shrimp; the Bibibao Mandu prepared pan-fried with chicken and showered with an in-house secret chili sauce; and the crowd-pleasing Bibigo Beef and Vegetable Mandu loaded with beef and various vegetables.

The dining atmosphere is elegant, comfortable and welcoming, starting at the Terrazzo marble finished counter where guests can place their order while watching the chefs prepare food in the open kitchen behind giant grills and steaming Mandu stations. After ordering, guests can take a seat in the dining room or in true California spirit, catch the sunshine and cool breeze on the patio. Wood finished cabinets fill the space, offering a modern and warm vibe for the fine-casual space.

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