Instant Pot Korean Beef Freezer Meal
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
Is Korean Beef Stew healthy?
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?
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?
What cut of beef should I use?
What to serve with this instant pot Korean beef stew?
How to store Korean beef?
Do I need a slow cooker for this recipe?
Can I use an instant pot instead?
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
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.
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.
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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