bbbop Seoul Kitchen R&D Opens in Oak Cliff Monday, December 14th


Fast-casual format restaurant, bbbop Seoul Kitchen R&D, will open in Oak Cliff on Monday, December 14th for lunch and dinner, after a few days allocated to private soft opening and mock services. Located at 828 W. Davis Street, this is the result of Steve Shin with Sandra and Greg Bussey’s elevated recipes for the bbbop Seoul Kitchen brand. Specific to the Oak Cliff location is the R&D name, menu, to-go window for the fried chicken, full bar with cocktails and rustic playful design. Guests will also enjoy what is intended to be a bustling patio, boche ball court and interior bar while also catering to local residents looking for affordable family-friendly neighborhood dining options.  


Co-owner and chef Sandra Bussey says, “Greg and I live in Oak Cliff and have been eyeing this building for a long time. We felt there was an opportunity for more ethnic food but also affordable dining in our neighborhood. In addition to our regular menu, we have what we are calling our R&D menu. It’s a supplement and specific to this location only. If an item is well received here, we may implement it at our other locations. But, the R&D menu will change often and is something we intend to have a lot of fun with.”

Bbbop, derived from the word bibimbap (a Korean dish literally meaning mixed up rice), bbbop Seoul Kitchen offers Korean comfort foods and inspired dishes in a casual and comfortable quick format.


Husband and wife chef duo Sandra and Greg Bussey along with their well-trained kitchen staff have focused their attention on elevating the entire eating experience at bbbop. Brother and sister co-owners Steve Shin and Sandra Bussey were raised in the Dallas area by Korean parents.  They grew up eating Korean food but it wasn’t until they took their first trip to Korea in 2001, that they started to grasp how few options of this type of food were made available in the states.

Shin says, “It wasn’t until we actually visited Korea that we realized how diverse, complicated, and amazing the food can be.  We wanted to bring the cuisine to the mainstream diner in Dallas and make it more accessible and affordable but not deviate from quality of ingredients or customer service.”  Bbbop is Korean comfort food with a modern twist – a Korean-American eating experience.  Shin continues, “With Sandra and Greg’s culinary vision help, the recipes have evolved tremendously.”



The original bbbop Seoul Kitchen opened in 2008 and was located in Carrollton.  The Carrollton location closed and moved to the now existing Upper Greenville Avenue spot in 2010, proving a better location for the business. The Lowest Greenville location opened to rave reviews this past April. Shin adds, “ We have taken great time on the design, branding and menu for the new location and look forward to growing the concept and hope to assist in bringing Korean food to the forefront of our city’s dining choices.”



Filed under Steven Doyle

4 responses to “bbbop Seoul Kitchen R&D Opens in Oak Cliff Monday, December 14th

  1. Christian G.

    Will this be a BYOB (Wine) establishment? It should be….

    • Jo

      Can’t have BYOB when you have a full bar…Texas liquor law

      • Christian G.

        That’s actually untrue. Several places do that have full bars. In fact, I am good friends with the executive chef at one of the top steakhouses in Dallas, and he says there are absolutely ways to get a license that allows both, it’s just that most places don’t want to go through the hoops to do it. He says that places that don’t simply don’t want to lose liquor/wine sales to a corkage fee. I wish more places would start putting in the effort, because I’m a wine collector, and I rarely go to places that won’t allow us to bring in our own wine. Places that do, would make a TON more revenue actually…I personally know several people who feel the same way. I refuse to pay $150 for a bottle that’s okay, but I have at home in my cellar that cost me $45. Further, I may want to bring a really nice bottle, say a 1991 Opus One and a 2000 Dom Perignon, each costing me about $275 via auction, but those same bottles at an upscale restaurant will be $700 and up. REFUSE. Disappointing this place isn’t going through the effort.

  2. Sorry But No

    Chapter 28, Sec. 28.06. of the Texas Alcoholic Beverage Code says you’re wrong, Christian.

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