SPICY KOREAN BEEF & CUCUMBER APPETIZER

Spicy Korean Beef & Cucumber Appetizer -- Recipe developed by Krayl Funch and The Beef Checkoff
Recipe developed by Krayl Funch and The Beef Checkoff
 
  • Total Recipe Time: 55 minutes
  • Makes 10 servings.

INGREDIENTS

  1. 2 beef Strip Steaks Boneless, cut 1-inch thick (about 1 pound)
  2. 1/2 cup whipped cream cheese
  3. 1/4 cup sliced green onion
  4. 1/4 cup chopped fresh cilantro leaves
  5. 1 teaspoon low-sodium soy sauce
  6. 1 seedless English cucumber
  7. 2 tablespoons gochujang
  8. 2 tablespoons unseasoned rice vinegar
  9. 1-1/2 teaspoons honey
  10. 1/4 teaspoon garlic powder
Garnish:
  1. Micro greens, chopped kimchi, chopped roasted peanuts, toasted sesame seeds, shredded carrots, chopped cilantro, sliced scallions

INSTRUCTIONS FOR SPICY KOREAN BEEF & CUCUMBER APPETIZER

  1. Combine cream cheese, green onion, cilantro and soy sauce in small bowl.  Cover and refrigerate.  
    Cut cucumber into eighteen to twenty-four 1/8-inch slices. Cover and set aside. 
  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. 
  • Test Kitchen Tips
  • Cream cheese mixture may be made up to 24 hours ahead of time, covered and refrigerated.
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