Bite-Sized Korean Beef Cream Cheese Wontons
Prep time
Cook time
Total time
Step up your next batch of cream cheese wontons with the addition of Korean beef and spices. These golden beauties make a tasty party app!
Serves: 24 cups
  • 48 Wonton Wrappers
  • 1 lb. Ground Beef
  • 1 tsp. Grated Ginger
  • 2 tsp. Minced Garlic
  • 2 Tbsp. Liquid Aminos (or Reduced Sodium Soy Sauce)
  • 1 tsp. Pure Sesame Oil
  • 2 Tbsp. Dark Brown Sugar, packed
  • ¼ tsp. Red Pepper Flakes, optional
  • ½ cup Mild or Spicy Kimchi, chopped
  • 4 oz. Cream Cheese
  • ½ cup Shredded Sharp Cheddar Cheese
  • Fresh Cilantro Leaves, as needed for garnish
  • Sesame Seeds, as needed for garnish
  1. Preheat your oven to 400F.
  2. Cook the ground beef over medium-high heat in a large pan until browned.
  3. While the meat is cooking, go ahead and spray 2 muffin pans with non-stick cooking spray. Place two wonton wrappers in the bottom of each cup, overlapping slightly so the edges are crossed over one another in a star pattern.
  4. Precook the wrappers for 10 minutes, remove and turn heat down to 350F.
  5. Whisk the grated ginger, minced garlic, liquid aminos, sesame oil, brown sugar and optional pepper flakes in a medium-sized mixing bowl. Set aside.
  6. Once the meat is cooked, drain and return to pan. With heat on low, pour the spiced liquid over the beef and cook for an additional 5 minutes. The mix of meat and spices will slightly thicken.
  7. Pour the warmed beef in a large mixing bowl and mix with chopped kimchi and cream cheese.
  8. Place a spoonful of the beef mixture in each wonton cup and sprinkle the tops of each with shredded cheddar. Bake for 10 - 12 minutes, or until the cheese has melted and the edges of each wonton cup are crispy.
  9. Remove each cup from the muffin pan and allow them to cool for 5 minutes before serving. Sprinkle each with fresh cilantro and sesame seeds. Serve with sriracha or your favorite hot sauce, if desired.
Recipe by Slice of Jess at