Slow Cooker: If you want to make this in the slow cooker, follow the same directions but cook the meat on high for 3-5 hours, or low for 6-8 hours.

Stovetop: If you want to make this on the stovetop, I recommend slicing the meat thinly and following these directions for super quick and yummy beef.

Cuts of Meat: Chuck roast can work, but I found that even with some trimming, it still had too much fat for my liking. Top sirloin is a little more spendy, but I love it in this recipe because there is less fat to work around and you really just get the awesomeness of the beef.

Marinating: If you have time to marinate the meat, DO IT. It really enhances the flavor of the meat to let it all kinda hang out together with the sauce for a while. If you don’t have time, no biggie. I usually don’t have time either, and I’d still give it 5/5 for flavor.

As written, you’ll have double the sauce you need! So save the remaining sauce (fridge or freezer) for a super fast and easy Round Two of your Korean Beef Tacos. LUCKYYYY.

Freezer Meal Version

1. Blend into a 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. Freeze sauce with:
   2 lbs beef chuck or top sirloin, cut into 4 pieces
3. Instant Pot Instructions: 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.
4. Slow Cooker Instructions: High setting 6 hours (thaw first)
5. Final Step: Serve in rice bowls or fusion-style burritos or tacos with kimchi, rice, slaw, spicy mayo, etc.
6. Check out our full freezer meal posts with all recipes and instructions here!