Korean BBQ has been a beloved favorite food of my husband and I since we got acquainted with it when we lived in southern California. I've shared a variation of this recipe before with my Instant Pot Korean BBQ Beef Roast + Ssam... but in this case, swapping short ribs for the bulky roast makes this a little friendlier to your freezer space. When you're not up for grilling, Instant Pot is a good option for cooking up a big batch of braised beef using the same classic flavors.
Dump into Instant Pot, add 1 cup of apple juice, and cook for 30 minutes under high pressure (whether thawed or cooked from frozen). Allow 10 minutes for natural pressure release before opening the lid.
Kimchi, certainly! Plus lettuce wraps and/or salad and/or rice and/or whatever you like!