Grilled Korean-Inspired Beef Bulgogi Bowls with Cucumber Slaw & Sesame Rice
Korean-Inspired Beef Bulgogi Bowls with Cucumber Slaw & Sesame Rice
July calls for food that's bold, bright, and just a little unexpected — and these bulgogi bowls deliver exactly that.
Thinly sliced beef soaks in a sweet-savory marinade of soy, ginger, garlic, and Asian pear, then hits the grill (or a screaming-hot skillet) for just a few minutes until beautifully caramelized. Spooned over sesame rice with a crisp cucumber slaw and fresh herbs, it's the kind of bowl that feels fun and casual but tastes like you spent all day on it.
Paired with our 2021 Bunchie's Bubbles – Sparkling Riesling, this dish comes alive. The wine's off-dry sweetness balances the salty-savory bulgogi marinade beautifully, while its lively apple aromas echo the Asian pear in the sauce. The bubbles cut through the richness of the beef, and the wine's natural freshness keeps every bite feeling bright. This is a brilliant sparkling Riesling food pairing that shows exactly what wine pairs with Korean beef when you want something festive and fun.
Bold, bright, and made for summer nights.
The Stoney Wines Family 🍷
When exploring sparkling wine with Asian food, off-dry Riesling is the move. This Riesling with beef brings natural sweetness that tames the bold marinade, while its apple character mirrors the Asian pear in the sauce. The bubbles refresh the palate between every bite, making this one of the most satisfying sparkling Riesling pairing ideas for summer.
Buy the Wine →Korean-Inspired Beef Bulgogi Bowls with Cucumber Slaw & Sesame Rice
Bulgogi Beef
- 1½ lbs ribeye or sirloin, thinly sliced
- ¼ cup soy sauce
- 2 Tbs sesame oil
- 2 Tbs brown sugar
- ½ Asian pear or Gala apple, grated
- 4 garlic cloves, minced
- 1 Tbs fresh ginger, grated
- 1 tsp red pepper flakes
- 3 spring onions, thinly sliced
Sesame Rice
- 2 cups jasmine rice, cooked
- 1 Tbs sesame oil
- 1 Tbs sesame seeds, toasted
- Salt to taste
Cucumber Slaw
- 2 Persian cucumbers, thinly sliced
- 1 cup shredded red cabbage
- 2 Tbs rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
- Pinch of salt
To Finish
- Fresh cilantro or mint
- Sliced spring onions
- Sesame seeds
- Lime wedges
- Gochujang or sriracha (optional)
Method
Marinate the Beef
Combine soy sauce, sesame oil, brown sugar, grated pear or apple, garlic, ginger, red pepper flakes, and spring onions in a bowl. Add sliced beef and toss to coat. Marinate at least 20 minutes at room temperature, or up to 4 hours in the fridge.
Make the Cucumber Slaw
Toss cucumbers and red cabbage with rice vinegar, sesame oil, honey, and salt. Set aside to lightly pickle while you cook the beef.
Season the Rice
Toss warm cooked jasmine rice with sesame oil, toasted sesame seeds, and a pinch of salt. Keep warm.
Cook the Beef
On the grill: Preheat to high. Cook beef in a single layer 1–2 minutes per side until caramelized. Work in batches — don't crowd. No grill? Heat a cast-iron skillet over high heat until smoking. Add a thin layer of oil and cook beef in batches 1–2 minutes per side until deeply caramelized. High heat and space between pieces are the keys to a proper sear.
Assemble the Bowls
Divide sesame rice among four bowls. Top with bulgogi beef and cucumber slaw. Garnish with fresh cilantro or mint, sliced spring onions, sesame seeds, and a squeeze of lime. Add gochujang or sriracha for extra heat.
Chef Tips
- Freeze the beef for 20 minutes before slicing — it makes thin, even cuts much easier.
- The grated pear or apple is essential — it tenderizes the meat and adds natural sweetness.
- Don't skip batches — crowding the pan steams the beef instead of caramelizing it.
- Set out toppings separately and let everyone build their own bowl for a fun spread.
Suggested Pairings
- Steamed edamame with flaky salt
- Miso soup
- Chilled watermelon slices
Here's to bold bulgogi, crisp bubbles, and a sparkling Riesling that makes weeknight bowls feel like a celebration. 🥩🍚🥂
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