Bibibop

Bibibop in Grandview Heights brings the fast-casual approach to Korean food. Much in the model of Chipotle, diners pick a format (bowl, salad or rolled sandwich) and have the staff behind the counter fill it up with their choice of fresh produce, sauces and toppings.

Charley Shin, the founder of Bibibop, is also involved with other restaurants like Charley's. There is little similarity between the sandwich chain and Bibibop.

The decor at Bibibop is fun. There is seating for about 50 inside the restaurant, and like other fast-casual eateries, service is efficient. 

The veggies behind the counter were of exceptional quality. Ingredients include white or purple rice, noodles, lettuce, carrots, cucumbers, corn and jalepeño, daikon and a delicious mildly spiced organic tofu. There are three different sauces, all of which are vegetarian. The bowl is a sort of Westernized take on classic bibimbop.

The edamame were fairly ordinary. The soybeans lacked salt. Other than this minor shortcoming, the overall experience was great. 

Hae Paul's

Hae Paul's is a new Korean restaurant Downtown. Operated by standout chef Paul Yow and his wife Hae Ran, Hae Paul's prepares classic Korean dishes as well as other dishes rooted in Korean tradition but fused with Mexican elements.

Service at Hae Paul's is quick, which bodes well for the Downtown lunch crowd. The server capably answered all questions about vegetarian dining concerns as well as those of the "what is that, exactly?" variety.

Interestingly, all of the items on the menu that don't list meat or fish as an ingredient are vegetarian, and most of the other items can be prepared for vegetarians. Prices are reasonable for the exceptional quality. 

The mung bean cake is served on a bed of greens dressed with vinegar and sweet chili oil. The mung bean patties have a light texture with layers of earthy flavor.

The green pea dip with crispy pita tastes great, but its name does little to describe what comes on the plate. The peas were chickpeas, the green was an herbal dressing and the pita was toasted but hardly crispy. While the dish was successful, its description could use some fine tuning.

The jap chae are sweet potato noodles tossed with a rich soy sauce, carrots, green onions, green peppers, spinach and shiitake mushrooms. The noodles are a light vehicle that carries the flavor of the dish. The vegetables add a nice textural contrast.

The Korrito, a Korean burrito, is a star on the menu. When requested vegetarian, the grilled tortilla is stuffed with sticky barley rice, a spicy black soybean hummus, carrots, red onions and romaine lettuce. The Korrito is served with a deep soy marinade and a candied jalapeño sauce that is both sweet and smoky. 

Orders are served with a variety of side dishes. The slaw had a light essence with a hint of smoke. The potato wedges were thinly sliced with a perfect crunch.

Dessert options seem to change regularly. 

Hae Paul's should quickly establish itself as a go-to destination for lunch. With fresh, exotic flavors and fair prices, it should be on everybody's Downtown dining radar.

Ajumama

Ajumama is a Korean street food cart that specializes in items that are a little deeper on the menu than simple kimchi and bibimbop. Proprietor Laura Lee makes delicious food that possesses a heart full of Seoul (soul).

The signature menu item is a pajeon, a Korean pancake with green onions and a variety of different fillings. The pancakes are made with egg; there is no vegan option.

The Nelson is a pajeon made with mixed vegetables. The veggies were different on two different visits. Both times they were prepared with green onions. There was roasted corn in the pancake on a second visit. The soy vinegar sauce gives the pajeon a salty, savory explosion of flavor.

Sometimes, a vegan rice porridge is on the menu. I have not sampled it.

The hodduk is pretty much the best dessert that I had never heard of before trying it this summer, and I am not certain how I lived this long without one. It is a soft pocket stuffed with nuts and molten brown sugar. It's hard to eat just one.

Ajumama seems to be a fixture at Dinin' Hall in Franklinton on Wednesdays this month. It can be tracked down on other days on Facebook and Twitter.