With locations all across the Wasatch Front and multiple food trucks – the Korean BBQ in a cup from Cupbop shows no sign of losing popularity with Utahns; in fact you will even find Cupbop in neighboring states now!
Ordering is simple. You choose your type of bowl and level of spice. Your order is made there and then at the counter for you, and you’re free to take that to go, or dine in, bussing your own table.
Cupbop menu
The following Cupbop menu prices were valid as of February 2019
We are not affiliated with this business. Prices, ingredients, nutrition and menu options are provided only as a reference and may be outdated and incorrect. Always confirm prices directly with the listed businesses.
The above menu applies for most locations but Shake Bop, Dol Bop and kimchi mandoo might only appear at select locations. Call the restaurant to confirm.
And of course, once you pick your Cupbop, you’ll be asked what spice level you want. You can choose one through ten as follows:
1 – Sweet
2 – Baby spicy
3 – Junior spicy
4 – Little spicy
5 – Medium
6 – Spicy
7 – Extra spicy
8 – Hot
9 – Very hot
10 – Fire in the hole
As a little point of reference, we find the level seven extra spicy to be largely like sriracha hot sauce in terms of fire and spice. Here’s a picture of the options:
Outside Utah? Find other Cupbop menus: Cupbop Idaho.
Cupbop cheat sheet
What is Korean BBQ in a cup?
Essentially most of the dishes are a layer of rice, japchae and your choice of meat; beef, chicken or pork. The two slightly different dishes are Shake Bop which adds additional veggies to the mix and Dol Bop which comes in a hot stone bowl, rather cardboard bowl.
Japchae?
Those golden-yellow almost translucent noodles you see in most of the dishes are made from sweet potato – and are delicious. One bite and you’ll be hooked.
And mandoo?
Quite simply, Korean style pot stickers. Most of the locations offer at least one variety, usually filled with ground meat. Some locations might also offer the new kimchi mandoo.
What about kimchi?
That’s the famous Korean cabbage side dish, made by slow fermenting cabbage with a mix of chilli and garlic. One you get the taste for kimchi, you’ll want more and more and more.
Here’s a picture of the number eight, the ugly pop bop with level seven sauce so you can get an ida of what to expect:
What else should I know about Cupbop
Cuisine: Korean BBQ
Don’t miss: Shake bop
Reservations: No
Parking: Varies by location
Alcohol: No
Type: Counter service, fast-casual atmosphere
Drive thru: Draper location
What are the hours for Cupbop
| Monday | 11 a.m. – 10 p.m. |
| Tuesday | 11 a.m. – 10 p.m. |
| Wednesday | 11 a.m. – 10 p.m. |
| Thursday | 11 a.m. – 10 p.m. |
| Friday | 11 a.m. – 10 p.m. |
| Saturday | 11 a.m. – 10 p.m. |
| Sunday | closed |
What are the locations for Cupbop in Utah
There are currently seven locations of Cupbop in Utah as follows:
Murray
Fashion Place Mall, 6191 State St Unit#1995, Murray, UT 84107
(801) 300-1451
Midvale
752 S Blue Vista Ln #100, Midvale, UT 84047
(801) 679-0362
West Valley City
3619 2700 W, West Valley City, UT 84119
(385) 695-2244
Draper
593 E 12300 S b, Draper, UT 84020
(801) 613-9567
Daybreak
11259 Kestrel Rise Rd, South Jordan, UT 84095
(801) 916-8968
Orem
800 W 1200 S, Orem, UT 84058
Provo
815 700 East-, Provo, UT 84606
(801) 916-8968
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, as well as helping to consult on national TV shows.
I’m a multiple-award-winning journalist and have covered the Utah dining scene for the better part of seventeen years. I’m largely fueled by a critical obsession with rice, alliteration, and the use of big words I don’t understand.
I started SLC Menu as somewhere to house all the hard-to-find menus I pick up during my food writing travels. Through the archives you can find menus from the last fifteen years of the Salt Lake City dining scene.