Home MEAL PREP 8 Easy Freezer Meals For Busy People

8 Easy Freezer Meals For Busy People

by Yejiskitchenstories
These simple and healthy freezer meals are an easy way to reduce the stress of cooking during the busy week. From cozy kimchi udon soup to soboro beef bowls, and spicy pork stir-fry, you’ll be surprised that they came from your freezer!

My week can get pretty busy with creating content, testing recipes, and just chasing my toddler around. So meal times can be stressful and exhausting.

To help alleviate some of that stress, I recently started meal prepping by making meal kits! It’s been so time-saving and takes away the stressful question of “what should I make for dinner?”

Since my meals are already prepped for me, all I have to do is pick and choose what I want to cook. I always thank my past self for prepping these every Sunday afternoon.

If you’re a busy person like me, I hope these give you some inspiration!

what are meal kits?

Meal kits are slightly different than the typical meal prepping. I don’t like eating the same meal in repetition and I am the worst a eating leftovers and love freshly cooked foods.

Essentially, meal kits are freezer meals that have all the ingredients prepped (vegetables chopped, meats marinated, etc) for you to “dump into a pot and cook”.

I was inspired by all the freezer meals in the freezer aisle of grocery stores, and I thought
“wait, I can make this too”

why you’ll love prepping meal kits:

  • Saves time and stress: making these freezer meal kits ahead of time helps save the stress of deciding what to eat. It’s so easy to just pick and choose what you want to make!
  • Clean ingredients: these homemade meal kits are much healthier than getting takeout or buying store-bought freezer meals.
  • Versatile: these freezer meal kits can be “mixed and matched” to be eaten however you like. I love making a soup and protein meal to eat together!

containers to use for meal kits:

8 Easy Freezer Meal Recipes

1. Korean Soybean Sprout Soup (Kongnamul Guk)

This is a light and refreshing soup that can be enjoyed all year round. Before freezing the soybean sprouts, it’s best to blanch them in boiling water to help retain the texture and keep them more stable to last in the freezer. I like to prepare the meal kits by including the garlic and anchovy broth coins, this makes it easy to just dump and cook. Season to taste with light soy sauce and salt.

how to cook: It usually pops out of the containers easily, so I dump it into a pot, add 2-3 cups of water (depending on the serving size), and bring it to a boil. Since the soybean sprouts were already blanched before freezing, it doesn’t take much time for the soup to cook. I usually serve this soup as a side with rice.

2. Korean Fish Cake Soup (Eomuk Guk)

A light and savory soup loaded with onions and fish cakes, this is a great soup to enjoy as a side or as a complete meal. The onions and radish in this meal kit can have a spongy texture once frozen. To prevent this, you can quickly blanch them in boiling water before freezing.

how to cook: I add all the ingredients except for the dumplings to a pot with 2-3 cups of water. Bring the soup to a boil then lower the heat to medium and continue to cook until the radish and onions are translucent and tender. Add the frozen dumplings and continue to cook for 1-2 minutes. Enjoy as a side with rice or as a complete meal with an addition of noodles!

3. Chadol Doenjang-jjigae (Soybean Paste Stew with Beef Brisket)

This soybean paste stew is a hearty dish loaded with thinly sliced beef brisket, tofu, and onions. This is one of my favorite stews to eat with a side of steamed rice. I recommend cooking the beef first in the pot, to allow the meat dripping to permeate the stew, before adding in the rest of the ingredients to allow the meat dripping to permeate the stew.

how to cook: Thaw the meal kit on the kitchen counter for 10-15 minutes or until the beef can be removed. Heat a drizzle of neutral oil in a stone pot (or heavy-bottomed pot) on medium heat. Add the beef and saute until no longer pink. Add the remaining meal kit ingredients and 2 cups water. Continue to cook until the tofu and zucchini are fully cooked. Enjoy with a side of steamed rice.

4. Kimchi Udon Soup

Warm and comforting, this kimchi udon soup is made with a simple anchovy broth, kimchi, fish cakes, and bouncy udon noodles. I recommend adding the udon noodles last, as it only takes a couple minutes for the noodles to cook.

how to cook: Add all the meal kit ingredients, except for the udon noodles, to a pot with 2-3 cups of water. Cook the soup on medium-high heat until the radish is fully cooked. Add the udon noodles and enjoy!

5. Soboro Beef (Garlicky Ground Beef)

Savory, garlicky, high in protein, and packed with flavor, this versatile dish is delicious over steamed rice, on top of noodles, or mixed into fried rice. I recommend thawing this meal kit on the kitchen counter for 10 minutes before cooking.

how to cook: Thaw the meal kit on the kitchen counter for 20 minutes. Heat a drizzle of neutral oil on a skillet at medium-high heat. Add the meal kit contents and saute until the beef is no longer pink and evenly browned. Enjoy on top of steamed rice and sunny side up egg 🙂

6. Jeyuk Bokkeum (Korean Spicy Pork Stir-Fry)

Spicy, savory, and addictingly delicious, this Korean spicy pork stir fry will be a crowd-pleaser. I love stir-frying the pork with vegetables like onions, carrots, and bok choy. This savory dish can be enjoyed with a side of steamed medium-firm tofu (one of my favorite high-protein meals) or as is with steamed rice or noodles. I recommend thawing this meal kit on the kitchen counter for 20 minutes before cooking.

how to cook: Thaw the meal kit on the kitchen counter for at least 20 minutes. This will allow the meat to cook faster. Heat a drizzle of neutral oil on a skillet at medium-high heat. Add the pork belly and stir fry until evenly browned and fully cooked. Feel free to add any vegetables of choice when stir-frying. I love adding onions, green onions, and kimchi!

7. The Crispiest Chicken Wings

These are the crispiest chicken wings you’ll ever taste! The secret ingredient— cornstarch, these chicken wings are light, crispy, and made with simple pantry ingredients. After freezing for about 30 minutes, I recommend separating any chicken wings that might’ve stuck together. Doing this will help you when you want to cook these later in the week, I found it to be easier to take them apart. I’ve shared 3 different methods of cooking these wings (straight from the freezer), here.

how to cook: I usually cook these wings from frozen without thawing them. When I am too lazy to deep fry them, my next favorite method is air frying (more details in the post). They taste just as crispy as if you deep-fried them! The key is to be really generous when coating each wing with oil. Air fry at 375ºF, turning every 20 minutes until crispy and golden. So yummy!

8. Chicken Katsu (Japanese Fried Chicken Cutlet)

These panko-crusted fried chicken cutlets are tender and super crispy. They’re usually served with rice and a shredded cabbage side salad for a fresh crunch! You can swap out chicken for pork cutlets, or even beef. I always keep a batch of frozen katsu in the freezer since it’s such an easy meal. They can be deep-fried or shallow-fried without thawing. I often make these in the air fryer, to avoid the hassle of deep-frying. The key to achieving the crispiest crust is generously coating or spraying them in a neutral oil.

how to cook: I cook these straight from the freezer without thawing. Just like I mentioned with the chicken wings, I like to air fry them when I don’t want the mess of deep frying. Make sure you generously coat both sides of the katsu with plenty of oil (don’t worry, some of the oil will drip off in the air fryer). Air fry at 375ºF for 20 minutes, flipping halfway through or until crispy and golden brown on both sides. They’re best enjoyed with a side of rice (I know, shocker!) and a katsu dipping sauce (recipe here).

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