Charley Shin opened the first Bibibop in Ohio in 2013.

Bibibop draws a diverse crowd.

“We look for demographics that have a high concentration of educated Millennials, because they’re more likely to take risks,” Shin said of Bibibop's target market.

Customers choose a base of purple or white rice, salad or noodles; a protein of regular chicken, spicy chicken, steak or tofu; and toppings like traditional daikon, eggs and bean sprouts to black beans, kale and cheese — along with this veggie-lover option. Sauces range from spicy-sweet Korean red sauce to cucumber-wasabi and teriyaki.

Traditional kimchi is among a choice of sides.

Bibibop team members. The chain will focus on opening company-owned units in markets where it already has a presence. Going forward, Chin might consider franchising to his current Charleys Philly Steaks operators.

Bibibop also offers a catering service.

The chain has more than 20 units and has expanded to Washington, D.C., Los Angeles, Chicago and Dayton, Ohio.