Following the success of its Suntec City debut, popular self-DIY bibimbap concept Bibim Deli plans to continue growing its presence in Singapore. On 3 July 2026, it will be unveiling its second outlet at JEM. This is great news for living in the west, who need not travel far to get a taste of the banchan and sauces created by internationally recognised Korean celebrity chefs.
This latest Jurong East location will feature an outlet-exclusive Tteokbokki station, as well as limited-time specials from another Korean celebrity chef, Chef Woo Jung-wook, affectionately known as ‘Seoul Mum’ for the comforting creations that she presented on Culinary Class Wars season 2. There will also be an expanded menu with new dishes created by Chef Min Yohan as well.
This new JEM outlet will feature the same minimalist, hanok-inspired design, where the focus is on the unique self-DIY bibimbap experience. Diners can choose from 1000 rotational recipes created by Chef Min Yohan of Culinary Class Wars season 1 fame. Priced from just $3.88 per 100g, these dishes are also available for takeaway – so you can enjoy authentic, Culinary Class Wars banchan in the everyday comfort of home.
Look forward also to the return of Bibim Deli’s “Guess the Right Weight” challenge, where expert guessers can stand to get their bowl FREE at JEM as part of its opening promotion.
‘Seoul Mum’ Steps Up to the Plate
Chef Woo Jung-wook appeared as a Black Spoon on season 2 of Netflix’s Culinary Class Wars. A legendary cooking instructor to prestigious families for over 25 years, she is the owner and head chef of Superpan in Seoul, known for her comforting, soulful cooking. This earned her the affectionate nickname of the beloved ‘Seoul Mum’, who captured audiences with her comforting Korean home-style cuisine.
Chef Woo also taught some of the most influential celebrities and announcers in South Korea, including Roy Kim, one of Korea’s most popular singer-songwriters, and Henry Lau, a former member of South Korea’s popular K-pop boy band, Super Junior. Superpan has also welcomed several of South Korea’s biggest stars, including actress Song Hye Kyo, best known for the global hit drama Descendants of the Sun; singer-actress IU, who most recently starred in When Life Gives You Tangerines; actor Jung Hae-in, who most recently starred in Love Next Door; and Giselle of the global K-pop group aespa, known for hit songs such as Supernova and Next Level.
Armed with these soul-stirring recipes, she went on to defeat the famed Michelin-starred White Spoon Chef Jung Ho-young in a thrilling one-on-one cook-off. Her eventual elimination towards the second half of the season, she received an outpouring of gratitude and support from fans.
Since then, she has published an acclaimed cookbook, titled Superpan Woo Jeong-wook Recipes, which shot to the top of Korean bestseller lists and even reached second position on Yes24’s home living list. The book also marks the 10th anniversary of Superpan studio, where she continues her legacy of teaching and serving wholesome, nostalgic comfort food, even giving private cooking classes to top South Korean celebrities.
For a limited time, Bibim Deli collaborates with Chef Woo to offer three special dishes. This is the first time she is bringing her recipes to Singapore shores, and she is excited to meet Singapore fans through their taste buds. These will be available at both Bibim Deli Suntec and JEM. This is the perfect pairing, where Chef Woo’s and Chef Yohan’s joint expertise in classic comfort, traditional Seoul food and banchan intertwine seamlessly.
Start with her refreshing, protein-packed and gut-healthy Yogurt Coleslaw with Chicken & Walnut, a contemporary and healthy take on retro Korean fruit and nut salads. She shares: “Our refreshing coleslaw provides a bright contrast to rich meat dishes. At my restaurant, we believe that cabbage is an essential accompaniment to pork, not only for its crisp texture and fresh flavour, but also for its traditional role in balancing and complementing heavier dishes.” For this, crisp shredded cabbage and tender pulled chicken breast are tossed in a light yogurt dressing instead of heavy mayonnaise, and finished with the premium crunch of walnuts.
Speaking of her Pyongyang-style Bossam & Radish Kimchi, Chef Woo notes: “Bossam has been one of the most popular dishes at our international pop-ups, even when served chilled. Originating from the northern regions of Korea, particularly the clean and refined culinary traditions of the North, the pork is gently simmered to preserve its natural flavour, tenderness, and purity.” Unique to Pyongyang-style Bossam, soju, kombu and ginger are used to simmer the premium pork belly. The pork belly is also instantly ice-shocked to tighten the meat before slicing, and served hot alongside an umami-rich Ssamjang. The perfect accompaniment is an artisan radish kimchi that has a mild, balanced, natural sourness – served cold for contrasting textures, temperatures and flavours.
Try also her Seasoned Eggplant or Gaji Muchim, which she says is one of the Korean vegetable dishes most frequently praised by food lovers and culinary enthusiasts. Lightly steamed to retain its delicate texture, the eggplant is seasoned with a subtle touch of acidity, creating a refreshing and elegant side dish that highlights the natural sweetness and silky texture of the vegetable when served cold.
JEM’s Exclusive Tteokbokki Station & More
Chewy rice cake lovers will make a beeline for Bibim Deli at JEM, which will feature an outlet-exclusive Tteokbokki Station, a street food staple brought to life by Chef Yohan. Representative of the energy of Seoul’s night markets, it exudes a bold, modern fusion and uncompromised street-food authenticity.
Headlining this tasty new installation is the authentic recreation of Sindang-dong Tteokbokki, which honours the historic Seoul district where Tteokbokki was born. These chewy rice cakes are simmered in a rich, deeply concentrated sauce reduction built on Chunjang, or fermented black bean paste, and aged Gochujang, for an addictive, smoky umami glaze. Unlike the usual tteokbokki that we’re used to in Singapore, the sauce is richer, with a more complex flavour profile.
Don’t miss Chef Min Yohan’s Gochujang Mapo Tofu, a bold nod to Junghwa (Korean-Chinese) cuisine. The wobbly silken tofu cubes and fresh zucchini are simmered in a savoury, comforting stewing sauce fuelled by authentic fermented Korean Gochujang, completely swapping out the traditional Sichuan numbing peppercorns. This modern Korean-Sichuan street remix is everything you imagined it to be: a velvety, comforting fusion staple featuring the deep, smoky-sweet warmth of authentic Gochujang.
This Tteokbokki Station will also be paired with Chef Yohan’s new Crispy Assorted Twigim, bringing traditional Korean Bunsik (snack bar) culture to Singapore. These delicate fritters are made with egg, squid, crab sticks, sweet potato, lotus root, enoki, mandu, kimari and more, just lightly seasoned and dipped in ultra-light batter and freshly fried. Though simple, these masterfully fried street-style fritters feature a multi-textural crunch – engineered to stay light, airy, and shatteringly crisp even when drenched in sauce.
Last but not least, scoop up some of Chef Yohan’s Tuna Kimchi, a definitive everyday Korean comfort homestyle soul food. This ultimate combination comprises deeply fermented, tangy Napa cabbage kimchi that’s slow-braised and stir-fried over high heat to gently caramelise its natural sugars, folded with thick chunks of rich, savoury tuna and scallions.
Grand Opening Promotion of Bibim Deli JEM
To celebrate the grand opening of Bibim Deli at JEM on 3 July 2026, diners can look forward to the return of the popular “Guess the Right Weight” challenge. Expert guessers right on the mark can enjoy their bowl at Bibim Deli JEM on the house!
About Chef Min Yohan
Bibim Deli is presented by Korean celebrity Chef Min Yohan of Culinary Class Wars season 1 fame. Bold and boundary-pushing, the Culinary Institute of America graduate brings a rebellious edge to Korean cooking. With a strong background in fusion cuisine and an instinct for dramatic presentation, his creations are both unexpected and unforgettable – always challenging conventions while staying rooted in familiar, umami-rich flavours.
Chef Min Yohan started City Intervention Co., Ltd. at the young age of 22. Today, his company has grown into a successful banchan (side dish) restaurant network with over 53 locations in Korea.
An Authentic Bibim and Banchan Experience, Your Way
The joy of dining at Bibim Deli is its unique “pick-and-mix” self-DIY bibimbap concept, where diners start off with a bowl of Free-Flow Rice (FOC). They then select the dishes they want, which are charged by weight at the counter. Prices start at an affordable $3.88 per 100g (minimum order of 200g overall).
This new casual-chic Korean eatery is the variety-seeker’s food paradise, with a massive library of over 1000 rotational dishes ranging from succulent proteins such as Braised Pork Ribs (Dwaeji Galbijjim), Braised Chicken (Jjimdak), Spicy Stir-fried Squid (Ojing-eo Bokkeum) to chef-led seasonal sides such as Stir-fried Eggplant (Gaji Bokkeum), Stir-fried Fish Cakes (Eomuk Bokkeum), Soy-marinated Eggs (Gyeran Jang), Braised Tofu (Dubu Jorim) served on a dynamic weekly rotation. Each bowl, and every visit becomes a new discovery with this ultimate freedom of choice at Bibim Deli, where the Korean table is reimagined.
How to: Build Your Bibim Experience
- Fuel Up: Start with complimentary rice and soup on the house. The rice and soup are free-flow and not included in the final weight.
- Pick & Weigh: Customise your perfect mix for just $3.88 per 100g (inclusive of GST).
- Complete Your Meal: Top up just $2.88 (inclusive of GST) for Korean Plum Juice or Omija or add-on $3.88 (inclusive of GST) for a canned drink.
Beyond the Bibim Bowl: Discover Authentic Korean Snacks
Bibim Deli at JEM will also be retailing a range of authentic Korean food merchandise and ingredients sourced directly from Chef Min’s specialised network. These premium products are curated personally by Chef Min, reflecting the same quality and heritage that scaled his “urban side dish” concept to national success in Korea.
Beyond filling their bowls at Bibim Deli with delicious banchan, customers can also take home the Bibim Deli lifestyle through these high-quality, chef-vetted food merchandise.
To start, Bibim Deli will be carrying the thoughtful snacks from Chef Min’s brand Dosigotgan, crafted with premium, natural ingredients and a lot of love: Dosigotgan Soft Puffed Rice, Dosigotgan Traditional Sesame Oil, Dosigotgan Fresh Ginger Extract, Dosigotgan Seasoned Seaweed Flakes and Dosigotgan Pumpkin Yakgwa.
