Instant Pot Korean Beef

Gluten Free

Korean Beef

This Korean beef freezer meal is delicious! It can be an instant pot Korean beef or slow cooker recipe. I love that you get a little bit of sweet and tangy mixed together. The beef gets so tender and melts in your mouth!

If you’re looking for something easy and new for dinner then try this Korean beef freezer meal.

There is nothing better then a family favorite that is easy to make and even better to eat! My husband loves beef and anytime I pull this one out of our freezer he gets excited. The kids love this too! It’s a great mixture of savory, sweet and tangy.

Normally beef dinners have only a savory feel to them, that is one of the reasons I like the sweetness in this Korean beef stew recipe. Its still a savory dinner but feels like a sweet tangy kiss on your tongue as you enjoy!

If you’re interested in learning more about Korean food check out this post outlining Korean seasonings.

 

Why you will love this Korean Beef Stew.

  • 10 Minutes to Prep
  • Super Easy
  • Extremely Tasty
  • Healthy (Soy Free, Gluten Free, Dairy Free, Preservative Free)
  • Family Friendly
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Is Korean Beef Stew healthy?

Yes! This healthy instant pot Korean beef is made with whole healthy ingredients. No sugar! Only natural sweeteners like raw honey which makes this a great healthy recipe you will want to enjoy over and over again!
 

Ingredients you will need for this Korean Beef Stew.

  • beef chuck roast
  • broth (beef, chicken or vegetable)
  • coconut aminos
  • raw honey
  • garlic cloves (or garlic powder)
  • sesame oil
  • rice wine vinegar
  • fresh ginger (or ground ginger)
  • sriracha sauce
  • onion powder
  • black pepper
  • tapioca starch

What are coconut aminos? What can I use instead if I do not have them?

 
Coconut aminos is a sauce made from coconut palm and sea salt (Its soy, wheat and gluten free) making it a healthy alternative to soy sauce for those with allergies or food sensitivities. 
If desired you can use soy sauce instead of coconut aminos.  
 

Other ingredient notes and substitutes. 

  • Raw honey is what sweetens the dish. You can use any honey you have, or even packed brown sugar if you do not care about the added sugars.
  • Instead of garlic cloves you can use 2 tsp garlic powder.
  • Instead of fresh ginger you can use 1 1/2 tsp ground ginger.
  • You can increase or decrease the sriracha depending on your preferred spice level. 
  • Use arrowroot flour or cornstarch for tapioca starch if desired. 
 

How to make this Korean beef stew in the slow cooker or crock pot?

Just throw everything in, stir and let it cook for you. Cook on low 7-8 hours or high 3-4 hours. (Add an extra 30 min cook time if Korean beef stew is completely frozen). No mess, no fuss and a delicious home-cooked dinner!
 
 
 
 

 

What cut of beef should I use?

You can buy stew beef already cut up and ready to go if preferred. Or purchase a whole beef chuck roast and cut into 1-inch cubes to use in the recipe. Most often chuck beef may also be labeled as chuck roast, pot roast, or shoulder steak in the grocery store. 
 

What to serve with this instant pot Korean beef stew?

Serve with a fresh cucumber salad or fruit bowl on the side. 
 

How to store Korean beef?

After cooking store in fridge in an airtight container for 3-5 days.
 

Do I need a slow cooker for this recipe?

You can use a slow cooker or crock pot for this recipe. It is designed to be fast and easy so you do not have to take the time to cook all night.
 

Can I use an instant pot instead?

Of course! If you are tight on time or a last minute cook then throw everything in the instant post and adjust cook time. See recipe below for detailed instant pot cooking instructions. 

For slow cooker to instant pot conversion times to get a simple instant pot cheat sheet. You will never have to guess or research an instant pot cook time again!
 

*See FAQ’s and specific tips following recipe below. (so you don’t have to scroll for a million years to find the food 😉 ).

How do you make Korean Beef Stew? 👇 

Korean Beef Stew

This mango curry chicken in the slow cooker isfresh and flavorful. Use frozen or in season ripe mangos for an expceptional curry sauce.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Main Course
Cuisine: Korean
Keyword: Instant Pot Korean Beef, Korean Beef Stew
Servings: 6 Adults
Calories: 504kcal
Author: Hannah Stewart

Equipment

  • Slow Cooker or Crockpot
  • Instant Pot

Ingredients

  • 3 lb beef chuck roast, cut into 1-inch cubes

Sauce:

  • 1 cup broth (I prefer chicken broth)
  • 1/2 cup coconut aminos (or soy sauce)
  • 1/2 cup raw honey
  • 4 cloves garlic, minced
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp fresh ginger, finely grated
  • 1 tsp sriracha sauce
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 2 tbsp tapioca starch

Garnish:

  • sesame seeds
  • 1 bunch green onions

Instructions

Directions (Instant Pot):

  • Whisk together sauce ingredients and set aside. *If Freezing or meal prepping go-to freezer directions at this point and continue.
  • Place lid on instant pot and lock. Using manuel setting and high pressure set time for 35 minutes. (Usually takes about 15 minutes to reach poressure.)
  • Once done let your instant pot natural release pressure. Open and stir then serve!

Directions (Slow Cooker):

  • Whisk together sauce ingredients and set aside. *If Freezing or meal prepping go to freezer directions at this point and continue.
  • Place beef into slow cooker and pour sauce over beef. Mix together.
  • Cook on low for 7-8 hours or high for 3-4 hours.
  • Stir beef and sauce and enjoy! Serve over rice (I like basmati rice) and garnish with green onions and sesame seeds if desired. Add some sriracha sauce too if you want a little kick.

Freezer Directions:

  • Label gallon freezer bag with recipe name, cooking from frozen directions, and expiration date (three months plus todays date).
  • Add all ingredients into labeled gallon freezer bag and freeze for up to three months.

Cooking from Frozen Directions:

  • Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).
  • Dump contents of gallon freezer bag into slow cooker.
  • Cook on low for 7-8 hours or high for 3-4 hours.
  • Stir beef and sauce and enjoy! Serve over rice (I like basmati rice) and garnish with green onions and sesame seeds if desired. Add some sriracha sauce too if you want a little kick.

Notes

  • Optional: Garnish with sesame seeds and fresh green onions. 
  • For a little kick add sriracha or red pepper flakes to individual portions. 
  • Use whatever rice you have on hand or your favorite and serve Korean beef over the rice. 

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How freezer meals will change your life.

Makes homecooking Easy

Only spend one hour in the kitchen for a whole week of dinners. Day of, throw your freezer meal in the slow cooker or instant pot and enjoy dinner!

feel confident

Knowing you have a fool proof systen for something that is easy and works gives you confidence in the kitchen. So wether you're a seasoned chef or occational home cook the method of freezer cooking will work for you!

Eat Healthier

Because you're prepping the freezer meals with fresh foods you're eating healthier. Anytime you cook at home instead of eating out you get the benefits of healthier food.

Enjoy less stress

Have you ever felt the pressure of forgetting about dinner, or having to cook at the end of a long day?! No more, just grab something out of the freezer and you're good to go.

To learn more about how freezer cooking can help make your life easier sign up for FOOD FOR THOUGHT! Get healthy recipes, meal plans and hacks straight to your inbox weekly. 

Frequently asked questions

No problem! Just throw the freezer meal in your slow cooker and you’re all set. If it doesn’t fit thaw it for a few minutes in warm water. (You may need to add an extra 30 minutes cook time if completely frozen when cooking).

Sure! If you would like to make this an instant pot Korean chicken recipe you can! Just be sure to adjust cook time accordingly. 

Not this recipe! All the substitutes have been made for you, making this a healthy version of Korean beef. If you purchased pre-made sauces or used a traditional brown sugar for Korean beef then it would be high in sugar. 

Each serving size is 1 1/2 cups each containing 504kcal.

Absolutely. You may have to play around with cook times. If you’re interested in an instant pot cheat sheet for cook times click here!

For instant pot Korean beef leftovers try making Korean beef tacos, or Korean beef bowls with veggies and rice. 

Absolutely! This recipe was created with the intent of being a healthy clean eating dish so you can feel good about what you’re feeding your family. 

Yes, more specifically Bulgogi (pronounced “Bull-Go-Gi”) sauce is a korean BBQ meat marinade traditionally used on beef. The sauce profile has notes of soy sauce and sweet chilis.

Don't forget to pin this recipe and save it for later! 👇

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