Freezer Meal Korean BBQ Beef

7 reviews / 4.9 average

Hello, lover.

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!

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Freezer Meal Korean BBQ Beef


  • Author: Pinch of Yum
  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Description

Freezer Meal Korean BBQ Beef – Oh.Em.Gee. garlic ginger beef, kimchi, cilantro, spicy mayo, peanuts… so good!


Ingredients

Scale

BLEND INTO SAUCE:

  • 1 15-ounce can pearsdrained (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

FREEZE WITH:

  • 2 lbs beef chuck or top sirloin, cut into 68 pieces

Instructions

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-Inspired

Keywords: freezer meal korean bbq beef, korean bbq beef, freezer meal beef recipe

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View original recipe here.

You might also like our freezer meals post.

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34 Comments

  1. Pinch of Yum Logo
    Jamie Heller

    I just purchased the ingredients to make 6 of your freezer meals. I made Korean BBQ fusion tacos last night (skillet style) OMG they were fabulous. Like serve to guest fabulous…and you are absolutely correct the spicy mayo is a must. Thank you for such a comprehensive blog, and making my life easier : )






  2. Pinch of Yum Logo
    Kara

    Theses look good.However I’m new to the instapot. If you put his in frozen do you need additional liquid or does the sauce thaw and allow the pot to come to pressure? THanks

  3. Pinch of Yum Logo
    Danielle

    This was so good and so easy in the instant pot! The only problem I had is that I kept getting the “burn” alert on my instant pot when I put it in frozen so I added water and then the sauce was too diluted and the flavors weren’t as strong. Next time I am going to try putting it on the sautee function until the sauce is more thawed and then pressure cook it.






  4. Pinch of Yum Logo
    Stephanie

    Hi! Do you know how long you would cook this in an instant pot if it wasn’t frozen?

  5. Pinch of Yum Logo

    Theses look good.However I’m new to the instapot. If you put his in frozen do you need additional liquid or does the sauce thaw and allow the pot to come to pressure? THanks

  6. Pinch of Yum Logo
    Marian Marie Weaver

    hey all!! I’m excited to try this recipe but I’m just confused about the quantities – this freezer version calls for 1/4 cup of each soy sauce and brown sugar when the original non frozen recipe calls for 1/2 cups of each… same goes with the sesame oil, freezer recipe calls for 1tbls where the original recipe only calls for 1 tsp.?!?! Was this a typo or specifically changed because of freezing – I want to make this but I’m not sure which recipe to follow for the best results.

    1. Pinch of Yum Logo
      Rumi

      The original recipe says to reserve half the sauce recipe for another day so the freezer meal version would use half the ingredients of the “made fresh” version. Does that make sense?

  7. Pinch of Yum Logo
    Caitlin H Eckert

    Having this for leftovers right now and wanted to sing it’s praises! I’ve made it twice now and have two batches in the freezer prepped for when the baby comes. This is delicious and so versatile. We’ve had it as a bowl, burritos, and now I’m eating over spinach, shredded carrots, and julienned cucumbers. SO GOOD.






  8. Pinch of Yum Logo
    Elizabeth Laffitte

    Do you have a spicy mayo recipe or is their a brand you like to purchase?

  9. Pinch of Yum Logo
    erin

    Just curious, do you leave the ginger root whole and leave out after cooking or dice it up to serve with the sauce? Thank you

      1. Pinch of Yum Logo
        Erin

        Thank you! I plan on making a couple batches to freezer prep this weekend. My husband and I are already looking forward to taste testing it. 🙂

    1. Pinch of Yum Logo
      Sarah

      Husband was skeptical of this one but it was DELICIOUS. We served ours with roasted broccoli, brown rice, topped with Yum Yum Sauce & sesame seeds. This is a keeper in my opinion and we don’t eat beef that often! Great freezer meal for busy weeknights.






  10. Pinch of Yum Logo
    Sydney Hill

    So I’ve been eating the leftovers from this meal for the past few days and I swear it keeps getting tastier and tastier. I split this recipe into two freezer bags because I live alone and still got 5 servings out of it! It was so handy to just take it out of the freezer and throw in the instant pot. I’m currently in my third year of vet school and it’s getting busier than ever. I spent 4 hours making a bunch of the freezer meals and they’ve saved me from eating crappy frozen food so many times already! I have the beef ragu, chicken tinga, and lasagna waiting for me in the freezer and I’m so excited for each of them! Thank you for coming up with decently healthy freezer meals that aren’t boring and all taste the same. Your website is the first one that I want to make every single recipe from. Please make a printed cookbook… I’d buy it in a heartbeat!






  11. Pinch of Yum Logo
    Susan

    If I wanted to make this without freezing it, would the cook time for instant pot need to be reduced?

  12. Pinch of Yum Logo
    Caitlen

    If I have the frozen beef solo, can I throw that in with fresh/room temp sauce and cook in instant pot?

  13. Pinch of Yum Logo
    Sierra

    Prepped and froze this korean beef 6 months ago and finally got around to making it this week in the instant pot. It was delicious and we loved it! I omitted the sugar since I prefer things a little less sweet and there were already pears in it. Served over rice drizzled with some spicy sriracha mayo and garlic green beans. SO GOOD!






  14. Pinch of Yum Logo
    Rachel

    Can I used ground ginger instead of fresh ginger root? If so, what would be the equivalent?

  15. Pinch of Yum Logo
    Beatriz Roa

    Quick question. I’m making this in the crockpot tomorrow but does it have to marinate overnight first?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      The meat doesn’t need to marinate, but doing so will definitely enhance the flavor!

  16. Pinch of Yum Logo
    Becky

    SO yummy and SO easy! My kids and I love this one. We eat it with rice, the bagged coleslaw mix, cilantro and green onion. I add sriracha to mine. I wouldn’t change a thing. The flavors and textures are spot on.