Mrs. Baek told me to freeze tofu that is close to the expiration date. I was organizing the refrigerator to prepare for the holidays, and there was a tofu that I bought at 1+1. There's about a day left until the expiration date, but I put it in the freezer on purpose and froze it. It's a little harder and more chewy than just doing it. Frozen tofu melts quickly if you soak it in water without tearing it off.

When the thawing is over, the yellowish tofu turns white. Then remove the plastic, drain the water, put the tofu on the palm of your hand and press it down. If it's just tofu, it'll get crushed, but frozen tofu gets drained like a sponge. There are holes here and there, right? It's the part where the water came out.

Place radishes or onions in a small earthen pot. If you just do it, the tofu gets stuck. I put radish on the floor.

Put the thawed tofu on top of it.

And this. Add about 5 tablespoons of spicy galbi seasoning. If you like spicy food, add more. If you don't like it, add less.

And add water to the edges

When it boils up, pour the soup with a spoon so that the seasoning spreads well.

You can boil it down with the lid open. It's easy to burn if you leave the lid open, so you have to check it in between.

Turn off the heat when there is a little soup left on the floor. If the remaining heat of the earthen pot is boiled down too closely, the floor will be pressed down.

Rather than just frying tofu, it's well seasoned inside. Braised tofu with a thick sweet and spicy sauce, put it on top and eat it hot, and you don't need any other side dishes. If you put tofu on a rice bowl and mix it with a spoon, it's the best menu when you feel lazy.