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1
Slice the firm tofu into slabs 1 cm thick, then lay them in a single layer on a clean cloth or several layers of kitchen paper. Press under a weighted board, or pat firmly and repeatedly, so that no moisture bleeds onto the cloth and the surface is completely dry to the touch — a wet surface will prevent the egg from gripping and turn the pan into a steamer rather than a fryer. This is where the dish lives or dies: every minute spent here is repaid in the pan.
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2
Season the dried surfaces with a light pinch of fine salt. Allow one minute for the salt to draw out the last traces of surface moisture, then blot dry once more so you are frying tofu, not steaming it from within.
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3
Dust each tofu slab lightly on both cut faces with potato or rice starch, shaking off any excess so you have a fine, even veil rather than a thick crust. The starch gives the egg coating something to grip, bridging the gap between the smooth tofu surface and the beaten egg.
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4
Beat the eggs to a smooth, uniform consistency so the coating sets evenly across every slab without thin patches. Dip each starch-dusted slab fully in the beaten egg, allowing any excess to drip back into the bowl.
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5
Heat the neutral oil in a wide pan over medium heat until a drop of egg batter sizzles actively on contact — not smoking, not silent — so the egg skin sets immediately rather than spreading and absorbing oil. Lay the egg-coated slabs in a single layer without crowding, press each one gently with a spatula to ensure flat, even contact with the pan, and cook until the underside is set and golden; turn once and repeat until both faces are uniformly golden and the egg skin is firm and dry at the edges.
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6
Combine the soy sauce and rice vinegar to make the cho-ganjang dipping sauce. Serve the jeon immediately alongside it.