Spicy Korean Beef & Cucumber Appetizers
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Step 1Combine cream cheese, green onion, cilantro and soy sauce in small bowl. Cover and refrigerate.
Step 2Combine gochujang, vinegar, honey and garlic powder in medium bowl; set aside.
Step 3Place 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.
Step 4To 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 per serving: 122 Calories; 44.1 Calories from fat; 4.9g 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.
This recipe is an excellent source of Protein, Niacin, and Vitamin B12; and a good source of Vitamin B6, Zinc, and Selenium.