Korean Beef Kebabs

Prep Time: 10 Mins
Cook Time: 30 Mins
Portions: 1

Add excitement to your counter with Korean Beef Kebabs, a vibrant, high-impact product that’s sure to catch attention. Made with prime beef rump steak, coated in Verstegen Korean World Grill, and finished with spring onions, this product delivers flavour, colour, and convenience in equal measure.

The Verstegen Korean World Grill is an oil-based product that enhances both appearance and taste. It gives the meat a deep, glossy finish while locking in moisture during cooking. Because it’s oil-based rather than a marinade, it coats the meat evenly, helping it caramelise beautifully on the grill. As a result, the kebabs look fresh, vibrant, and ready to cook straight from your display.

The balanced flavour profile combines subtle sweetness, savoury depth, and a hint of heat. Notes of soy, garlic, sesame, and chilli work together to create an authentic Korean-inspired taste. Meanwhile, the beef remains tender and juicy, ensuring an enjoyable eating experience every time.

For butchers, these kebabs offer both simplicity and profit. They’re quick to prepare and easy to display, yet they look impressive and sell fast. Furthermore, their eye-catching colour and rich aroma naturally draw customer attention. Whether for summer barbecues, family meals, or grab-and-go options, they fit perfectly into any ready-to-cook range.

When cooked, the coating forms a sticky, golden glaze that enhances both texture and flavour. Serve with fresh garnish or colourful salad for maximum visual appeal.

In short, Korean Beef Kebabs combine premium British beef with a modern Asian twist. They’re simple to prepare, beautiful to display, and packed with flavour — the perfect addition to any butcher’s counter.

Method

Dice the beef rump steak into cubes.

Coat the diced rump steak in Verstegen Korean World Grill.

Thread the glazed meat onto kebab skewers Garnish with spring onions.

Ingredients

Beef Rump Steak

Verstegen Korean World Grill (1414402)

Spring Onions

Products Used in This Recipe