Cut tofu into squares and sprinkle with salt and set aside for a while. Then, when the tofu gets water, you can wipe it off with a kitchen towel. You have to season the tofu slightly in advance so that the tofu is not bland later, but also hardens the tofu and does not break easily.

Add 2 eggs, chopped chives, rice shrimp and salt. I put in a teaspoon. Adjust it to your taste. If the eggs are small, two will be a little short. There are only three left. Keep that in mind.

Wipe off the dried tofu with flour. You have to do this so that it's covered with egg wash.

I'm going to put tofu in egg water, scoop it out with a sphen, and put it in an oiled frying pan. Tofu jeon is pretty if you put a lot of chives and rice shrimp in the same amount as the egg water. If there's a lot of egg water, the chives and rice shrimp will all slip. Please put in a lot.

In a lightly heated frying pan, apply only a little bit of cooking oil as if applying with a brush and cook over low heat. Cook for a while until the bottom edge is golden brown. Place tofu in frying pan and scoop chives and rice shrimp with a pinch of salt. That's how you look pretty.

Turn it over just once and cook the top side slightly more than the bottom side. That way, it's pretty because it doesn't burn and the collar remains. You have to flip it over once to make it look pretty. If you keep searching, the shape gets messy and the moisture gets dry, so it's not moist.

I put the old jeon neatly on the plate. When you put it on the guest table, it's neat if you roughly trim the edges of the messy tofu with scissors. Tofu pancakes that can be commonly served on the table. With the colorful taste and nutrition of rice shrimp added to it, the luxurious tofu jeon has been completed.