Spicy Korean beef and cucumber appetizers: recipes

Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp to share a recipe for spicy Korean beef and cucumber appetizers. 

INGREDIENTS:

• 2 beef Strip Steaks Boneless, 1 inch thick (about 1 pound)
• 1/2 cup reduced-fat cream cheese, softened
• 1/4 cup sliced green onions
• 1/4 cup chopped fresh cilantro leaves
• 1 teaspoon reduced-sodium soy sauce
• 1 seedless cucumber, sliced 1/8 inch thick (18 to 24 slices)
• 1/4 cup Korean red chili sauce (Gochujang)
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon honey
• 1/2 teaspoon garlic powder
• Micro greens, chopped kimchi, chopped roasted peanuts, toasted sesame seeds, shredded carrots, chopped cilantro, sliced scallions

COOKING:

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

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

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.

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.