Spicy Korean Beef & Cucumber Appetizers

CategoryDifficultyBeginner
Yields10 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 2 beef strip steaks, boneless and 1 inch thick
 ½ cup reduced-fat cream cheese, softened
 ¼ cup sliced green onions
 ¼ cup chopped fresh cilantro leaves
 1 tsp reduced-sodium soy sauce
 1 seedless cucumber, sliced 1/8 inch thick (18 to 24 slices)
 ¼ cup Korean red chili sauce (Gochujang)
 ¼ unseasoned rice vinegar
 1 tbsp honey
 ½ tsp garlic powder
 Micro greens, chopped kimchi, chopped roasted peanuts, toasted sesame seeds, shredded carrots, chopped cilantro, sliced scallions
1

Combine cream cheese, green onion, cilantro and soy sauce in small bowl. Cover and refrigerate.

2

Combine gochujang, vinegar, honey and garlic powder in medium bowl; set aside.

3

Place steak on grid over medium, ash-covered coals. Grill, covered 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.

4

To assemble, top each cucumber slice with 1 teaspoon cream cheese mixture. Dice steak into bite-size pieces; toss in gochujang mixture. Top cream cheese mixture with steak. Garnish with micro greens, kimchi, peanuts, sesame seeds, cilantro and scallions, if desired.

Ingredients

 2 beef strip steaks, boneless and 1 inch thick
 ½ cup reduced-fat cream cheese, softened
 ¼ cup sliced green onions
 ¼ cup chopped fresh cilantro leaves
 1 tsp reduced-sodium soy sauce
 1 seedless cucumber, sliced 1/8 inch thick (18 to 24 slices)
 ¼ cup Korean red chili sauce (Gochujang)
 ¼ unseasoned rice vinegar
 1 tbsp honey
 ½ tsp garlic powder
 Micro greens, chopped kimchi, chopped roasted peanuts, toasted sesame seeds, shredded carrots, chopped cilantro, sliced scallions

Directions

1

Combine cream cheese, green onion, cilantro and soy sauce in small bowl. Cover and refrigerate.

2

Combine gochujang, vinegar, honey and garlic powder in medium bowl; set aside.

3

Place steak on grid over medium, ash-covered coals. Grill, covered 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.

4

To assemble, top each cucumber slice with 1 teaspoon cream cheese mixture. Dice steak into bite-size pieces; toss in gochujang mixture. Top cream cheese mixture with steak. Garnish with micro greens, kimchi, peanuts, sesame seeds, cilantro and scallions, if desired.

Spicy Korean Beef & Cucumber Appetizers

Recipe and photography courtesy of the National Cattlemen’s Beef Association.