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.
iNGREDIENTS
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)
DIRECTIONS
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.
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.