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Copycat Cupbop Bowls

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$23.09 per recipe / $3.85 per serving

Learn how to recreate those irresistible Cupbop bowls at home with our easy-to-follow recipe. Featuring crunchy chicken, sweet noodles and all of the savory sauces, you can satisfy your Korean street food cravings for a fraction of the cost!

Copycat Cupbob bowl with rice, glass noodles, crunchy chicken and sauce on table.

My husband and I LOVE Cupbop bowls. Something about the unique ingredients and those delicious sauces make the bowls so irresistible!

But it’s not always in the budget to go to Cupbop once a week. So these copycat Cupbop bowls are the perfect fix to satisfy your craving.

This recipe works because it’s:

  • Budget friendly. One of these bowls only costs $3.85 to make versus spending $10+ at the restaurant. It’s a pretty affordable alternative!
  • Full a delicious flavors. If you’ve never had sweet potato noodles before, you’re in for a treat! All of the flavors come together to make a delicious, unique meal.
  • Simple to make. This recipe is actually pretty simple to make. All you need is a few bowls, air fryer, and a pot and you can have an authentic Cupbop bowl in

Step-by-Step Instructions

Ingredients to make copycat Cupbob bowls on counter including sweet potato noodles, crunchy chicken, and sriracha mayo.

Cook 1½ cups of white rice according to package directions either in a rice cooker, on the stovetop, or in an Instant Pot.

Mix ¾ cup coconut aminos, ¾ cup apple juice, ¾ cup brown sugar, 1 teaspoon garlic powder, and ½ teaspoon black pepper with 1 cup of Korean barbeque sauce. Place in a squeeze bottle and set aside.

Small metal bowl with Korean barbeque sauce and whisk on counter.

Heat water in a medium pot over high heat. Once the water is boiling, add 10 ounces of sweet potato glass noodles and cook for 7-9 minutes. Once done cooking, rinse under cold water and add back to the pot. Pour the enough bulgogi sauce over the noodles to coat.

Sweet potato noodles covered in Korean bulgogi sauce in metal bowl with tongs.

While the noodles are cooking, add 18 ounces of Korean style crunchy chicken to an air fryer basket. Cook at 400 degrees for 15 minutes or until cooked through. Add to a medium bowl and pour thawed sauce over the chicken. Stir to coat.

Crunchy chicken in black air fryer basket on counter.

To assemble the bowls, add a scoop of rice, ½ cup of coleslaw mix, ½ cup of the sweet potato noodles, and ½ cup of the chicken to a bowl. Top with additional bulgogi sauce, spicy sriracha mayo, sesame seeds and sliced green onion.

Gray bowl with portions of white rice, coleslaw mix and sweet potato noodles on table.

Recipe Tips and Substitutions

Gray bowl with rice, coleslaw mix, sweet potato noodles, and saucy chicken on table.

I took a few shortcuts with this recipe by buying premade crunchy chicken and sriracha mayo, but you could definitely make your own! I’d follow this recipe if you want to try to make the chicken from scratch.

And making your own sriracha mayo is super easy! Just add sriracha sauce to mayo until it gets to the spiciness level you like!

Crunchy chicken isn’t the only meat you can get at Cupbop. Try adding these to your bowls for additional flavor:

  • BBQ chicken
  • BBQ pork
  • BBQ beef
  • Tofu
  • Pot stickers

Recipe Costs

Bowl of copycat Cupbob crunchy chicken on table next to egg rolls, coleslaw mix, and chopsticks.

This recipe costs $23.09 to make which is $3.85 per serving! An individual bowl at Cupbop can cost around $10 so you’re definitely saving money by making this recipe at home.

Here’s a breakdown of the ingredient costs:

  • White rice: $0.32 (buy this in bulk at Sam’s Club or Costco to really save money)
  • Coconut aminos: $3.24 (coconut aminos are more expensive than traditional soy sauce, but they are also so much better for your health!)
  • Apple juice: $0.33
  • Brown sugar: $0.37
  • Garlic powder: $0.23
  • Black pepper: $0.05
  • Korean barbeque sauce: $2.64
  • Sweet potato noodles: $6.99
  • Korean crunchy chicken: $5.97
  • Coleslaw mix: $1.37
  • Spicy mayo: $1.28
  • Sesame seeds: $0.20
  • Sliced green onion: $0.10

Serve This With

These bowls are pretty satisfying on their own, but if you’d like to add some sides to your meal, try these:

FAQs

Gray bowl with rice, sweet potato noodles, crunchy chicken and sriracha mayo.
Can I make a vegetarian version of a Cupbop bowl?


Absolutely! Substitute the meat with tofu or tempeh, and load up on your favorite vegetables and plant-based protein options like edamame.

Can I prepare Cupbop bowls ahead of time?


You can prepare the components ahead of time and store them separately. Reheat the rice, noodles, and meat and assemble the bowls just before serving to keep everything fresh and delicious.

What are some additional toppings I can add to the Cupbop bowls?


Additional toppings include kimchi, pickled radishes, cucumber slices, and seaweed strips. Feel free to get creative with your favorites!

Copycat Cupbob bowl with rice, glass noodles, crunchy chicken and sauce on table.

Copycat Cupbop Bowls

The Ashcroft Family Table
Learn how to recreate those irresistible Cupbop bowls at home with our easy-to-follow recipe. Featuring crunchy chicken, sweet noodles and all of the savory sauces, you can satisfy your Korean street food cravings for a fraction of the cost!
5 from 1 vote
$23.09 per recipe / $3.85 per serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine American, Asian
Servings 6 servings
Calories 777 kcal

Ingredients
  

Bulgogi Sauce

  • ¾ cup coconut aminos
  • ¾ cup apple juice
  • ¾ cup brown sugar
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 cup Korean barbeque sauce

Bowl Ingredients

  • 1 ½ cups white rice
  • 14 ounces sweet potato noodles
  • 18 ounces Korean style crunchy chicken
  • 3 cups coleslaw mix
  • sriracha mayo, to taste
  • sesame seeds, to taste
  • sliced green onion, to taste

Instructions
 

  • Cook white rice according to package directions either in a rice cooker, on the stovetop, or in an Instant Pot.
  • Mix coconut aminos, apple juice, brown sugar, garlic powder, and black pepper with Korean barbeque sauce. Place in a squeeze bottle and set aside.
  • Heat water in a medium pot over high heat. Once the water is boiling, add sweet potato glass noodles and cook for 7-9 minutes. Once done cooking, rinse under cold water and add back to the pot. Pour the enough bulgogi sauce over the noodles to coat.
  • While the noodles are cooking, add Korean style crunchy chicken to an air fryer basket. Cook at 400 degrees for 15 minutes or until cooked through. Add to a medium bowl and pour thawed sauce over the chicken. Stir to coat.
  • To assemble the bowls, add a scoop of rice, ½ cup of coleslaw mix, ½ cup of the sweet potato noodles, and ½ cup of the chicken to a bowl. Top with additional bulgogi sauce, spicy sriracha mayo, sesame seeds and sliced green onion.

Nutrition

Serving: 1serving | Calories: 777kcal | Carbohydrates: 148g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 1220mg | Potassium: 371mg | Fiber: 3g | Sugar: 47g | Vitamin A: 210IU | Vitamin C: 14mg | Calcium: 88mg | Iron: 2mg
Keyword copycat cupbop bowl, cupbop bowl, korean street food bowl
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