Prep Time

15 min.

Cook Time

15 min.

Spice up your appetizer game with our sensational Spicy Korean Beef and Cucumber recipe. Bursting with bold flavors and a kick of heat, this delightful dish combines tender beef and crisp cucumbers for an unforgettable culinary experience. Impress your guests with this easy-to-follow recipe that captures the essence of Korean cuisine. Elevate your taste buds with the perfect balance of heat, sweetness, and tanginess in every bite.


  • 1 lb. beef Strip Steaks Boneless, 1 inch thick

  • 1/2 cup reduced-fat cream cheese (softened)

  • 1/4 cup green onions (diced)

  • 1/4 cup fresh cilantro (chopped)

  • 1 teaspoon soy sauce

  • 1 seedless cucumber (sliced)

  • 1/4 cup Korean red chili sauce (Gochujang)

  • 1/4 cup unseasoned rice vinegar

  • 1 tablespoon wildflower honey

  • 1/2 teaspoon garlic powder


toppings (OPTIONAL)

  • Micro green (chopped)

  • roasted peanuts (chopped)

  • kimchi (chopped)

  • toasted sesame seeds

  • shredded carrots

  • chopped cilantro

  • scallions (sliced)


1. Slice cucumber into 1/8” thick slices.

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

3. Cover and refrigerate.

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

5. Grill steaks covered 11 to 15 to desired doneness.

6. Remove steaks; keep warm.

7. Dice steak into bite-size pieces.

8. Toss in gochujang mixture.

9. To assemble, top each cucumber slice with 1 teaspoon cream cheese mixture. Top cream cheese mixture with steak. Garnish with micro greens, kimchi, peanuts, sesame seeds, cilantro and scallions, if desired.

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Gypsy Shoals Farm infused honey is never heated so it retains all of the natural health benefits found in 100% raw unfiltered honey. Our infused honey is handcrafted in small batches and makes the perfect gift for the foodie in your life.