This meat is delicious, juicy, full of flavor, and stupidly easy to make and freeze. Because the only thing better than Korean BBQ Beef is Korean BBQ Beef that you can prep in advance, with easy ingredients, and make in two seconds flat.
This meat is based off of several recipes for bulgogi – it’s not bulgogi, nor is it truly authentically Korean, but it is inspired heavily by those beautiful, umami-sweet flavors. The uses of this Korean beef are varied, but my personal favorites are the mash-ups that include things like food-truck style “burritos” or “tacos” or rice bowls – that sort of thing.
How To Make Freezer Meal Korean Beef
Okay, as with many good freezer meal recipes, this one starts with a quickly blended sauce. Pour that sauce over your meat and freeze it up!
When you’re ready for the magic, pull it out of the freezer and pop it in the Instant Pot! Shred and go.
This is a visual representation of my favorite fusion-style burrito of all time: Korean BBQ Beef, spicy mayo, kimchi or slaw, rice, peanuts, herbs… GAHHH. It’s so good!
Freezer Meal Korean BBQ Beef – Oh.Em.Gee. garlic ginger beef, kimchi, cilantro, spicy mayo, peanuts… so good!
BLEND INTO SAUCE:
- 1 15-ounce can pears, drained (or 2 fresh pears, cored)
- a 2-inch knob of ginger
- 4 cloves garlic
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 2 lbs beef chuck or top sirloin, cut into 6-8 pieces
INSTANT POT: For beef chuck: From frozen, 65 minutes on high pressure + 10 minutes nature release. For top sirloin: From frozen, 45 minutes on high pressure + 10 minutes nature release.
SLOW COOKER: From thawed, 3-5 hours on high.
FINAL STEP: Serve in rice bowls or fusion-style burritos or tacos (MY FAVE) with kimchi, rice, slaw, spicy mayo, etc.
- Category: Dinner
- Method: Pressure Cook
- Cuisine: Korean
View original recipe here.
You might also like our freezer meals post.