McKinney, Texas is hosting the CJ CUP this week at TPC Craig Ranch, and the tournament is drawing top names like world number one Scottie Scheffler alongside a notable cultural twist: CJ Foods is bringing bibigo, its Korean food brand, to the course with a series of culinary activations and special concessions that aim to give fans a taste of Korea right on the fairways.
The PGA Tour calendar flipped from the PGA Championship last week to a lively stop in North Texas, and the energy around the CJ CUP feels different because of the food focus. Golf is still the headliner, with Scottie Scheffler and a stacked field vying for trophies, but bibigo’s presence adds a pop of flavor and a new way for fans to connect with the event. It is not just a vendor tent; CJ Foods is rolling out an experience meant to be noticed and remembered.
CJ Foods is billing the setup under the theme “Unlock Korean Flavor, Unpack bibigo,” and that tagline shows up in interactive touches across the site. Expect a branded booth where visitors can sample items and learn about Korean ingredients, plus curated concession stands that offer menu items tailored to the tournament crowd. The idea is to blend festival-style food activations with the tidy, spectator-friendly service PGA Tour fans expect.
There are exclusive menu items available at the Hole 7 and 17 bibigo concessions:
- Kimchi Nachos (Holes 7 & 17)
- Tex-Mex Style Crunch Mandu (Holes 7)
- Korean-Style Crunch Glazed Chicken (Holes 7 & 17)
- Kimchi Cheese Rice Balls (Holes 7 & 17)
- Chef Yoo’s Kimchi Pork Tacos (Hole 7 on May 21-22)
- Chef Yoo’s Gochujang Pork Taco (Hole 17)
- Chef Park’s Korean-Style Chicken with Rice (Hole 7 on May 23)
- Chef Beau’s Red Dragon Sauce Mandu (Holes 7 on May 24 & 17)
Look at that lineup and you can immediately picture the textures and spice profiles coming through, from crunchy mandu to gooey kimchi cheese rice balls. The kimchi nachos are a clear nod to fusion food culture, while items like the Korean-Style Crunch Glazed Chicken promise a familiar format with an unmistakable bibigo twist. Having Chef Yoo, Chef Park, and Chef Beau attached to specific menu items gives the activation a chef-driven credibility you often do not see at tournament concessions.
Putting Korean flavors on the menu at a golf event matters beyond novelty. It introduces regional fans in McKinney and around Collin County to a different culinary vocabulary while showing how global tastes fit into American live events. For CJ Foods and bibigo this is brand building on a big stage, and for the PGA Tour it is another way to broaden appeal and keep concession lines interesting between shots and leaderboard updates.
Practically speaking, fans who want to track down these plates should head to Holes 7 and 17, where the bibigo concessions are concentrated and where the curated menus will rotate across the tournament days. Specific items are slated for particular dates, so some dishes are limited-time offerings that reward fans who show up on the right day. That scheduling creates a bit of urgency if you want to taste a particular chef creation.
If you are at TPC Craig Ranch, the bibigo presence is a chance to add texture to your tournament day beyond spectating. Try a smaller item to start, like Kimchi Cheese Rice Balls, and then push for something bolder if you are sharing bites with friends. Tournament food is supposed to be fun, and these Korean-American combos are built to be social, shareable, and full of personality.
For locals and visitors alike, this activation is worth a try even if you are not usually chasing out-of-the-box concessions at golf events. The combination of a top-tier golf field with a focused food experience gives McKinney a unique weekend angle, and bibigo’s menu aims to keep pace with the busy, fast-moving environment of a PGA Tour stop. If you go, send a quick note on what hit the spot and what surprised you most at the hole-side stands.
