Spicy Korean Beef & Cucumber Appetizer
Ingredients icon 11 Ingredients
Servings icon Makes 10 servings
Time icon 25 minutes



  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.

Nutrition Information

Nutrition information per serving: 122 Calories; 44.1 kcal Calories from fat; 4.9 g Total Fat; 2.3 g Saturated Fat; 0.15 g Trans Fat; 0.2 g Polyunsaturated Fat; 1.8 g Monounsaturated Fat; 37.4 mg Cholesterol; 224.4 mg Sodium; 7.7 g Total Carbohydrate; 0.8 g Dietary Fiber; 11.8 g Protein; 1.4 mg Iron; 212 mg Potassium; 4.1 mg NE Niacin; 0.3 mg Vitamin B6; 1.6 mcg Vitamin B12; 1.6 mg Zinc; 9.7 mcg Selenium; 27 mg Choline;

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