A 2019 addition to Liberty Station's Liberty Public Market in Point Loma, San Diego, BOPJO Korean-Mexican Grill builds every bowl and burrito around KBBQ proteins — bulgogi beef, spicy gochujang pork, and Korean pepper chicken — marinated in recipes the founders credit to their Korean mothers. The fusion format lets diners toggle between a traditional rice bowl with japchae, kimchi, and sesame greens or a stuffed California burrito with fries and a fried egg, a Korean-Mexican crossover absent from the all-local-ingredient taqueria menu at neighboring Cecilia's Taqueria in the same market hall. "BOPJO" translates to "feed me" in Korean, and the name matches portions — bowls stack two sauces (spicy aioli and kimchi jalapeño ranch) over a base that averages well north of a pound before toppings. Korean fried chicken wings run a double-fry method for extra crunch, a technique that separates the wing game here from the Nashville-style hot-chicken batter at Dirty Birds Liberty Station across the Liberty Station restaurants food-hall floor. The KBBQ California Burrito — stuffed with fries, bulgogi beef, avocado, a fried egg, kimchi, and cheese — is the kitchen's most elaborate single build, wrapping a full Korean BBQ plate into a hand-held format that merges Liberty Station dining with San Diego's taco-shop tradition.