[Diary Point = Reporter Choi Seung-jin] Keep your freezer at or below -18°C, and make a habit of dividing food into meal-size portions and sealing it before freezing. Korea’s Food Safety Korea recommends keeping raw fish for 2–3 months, cooked fish for 1 month, and cooked beef for 2–3 months. These are quality guidelines: freezing does not keep food’s taste and condition unchanged indefinitely.
Guidelines: 2–3 months for raw fish, 1 month for cooked fish
According to Food Safety Korea, seafood and uncooked fish can be kept frozen for 2–3 months, while cooked fish can be kept for up to 1 month. Beef keeps for 2–3 months when cooked and 6–12 months when uncooked; ground beef can be kept for 4–12 months. Since recommended times vary widely by food and preparation, label packages with the date and use older items first.
The agency’s guideline table does not specify a separate storage period for frozen cooked rice. Don’t leave freshly cooked rice at room temperature for long. Divide it into portions, freeze them in airtight containers, and eat them as soon as practical, before quality declines.
Portion and seal food to limit freezer odors and moisture loss
Freezing a large batch makes it harder to take out only what you need and can lead to repeated thawing and refreezing. Divide meat according to how you plan to use it and the amount needed for one meal. Trim fish into cooking-size pieces, then wrap it or store it in an airtight container to reduce exposure to air. Contact with air can draw out moisture and flavor, leaving dry patches known as freezer burn.
The freezer door is subject to more temperature changes than the back, so store food you plan to keep longer toward the back. Avoid overfilling the freezer so cold air can circulate. Mayonnaise, cream, and yogurt may separate or become grainy when frozen, affecting their quality. Cans are not suitable for freezing because they may expand.
Thaw in the refrigerator or microwave
Recommended methods are to thaw food slowly in the refrigerator or use a microwave if you are going to cook it right away. Avoid leaving food at room temperature for an extended period, as microbes can multiply quickly. Keep thawed food refrigerated until it is time to cook. It is also best to avoid refreezing food once it has thawed.
These freezer storage times are quality guidelines based on keeping the freezer at or below -18°C and packaging food properly. If the product label gives different storage instructions, follow those first. Freezing cannot make food safe again if it sat at room temperature for too long before freezing or already seems questionable. If symptoms such as vomiting or diarrhea persist, seek medical care.