Perilla Leaf Jeon (Stuffed Perilla Leaf Pancakes)

Wash perilla leaves thoroughly and drain excess water.

Finely chop the ground pork, onion, chives, and carrot, then place them in a bowl.

Add minced garlic, salt, pepper, soy sauce, and sesame oil to season and prepare the filling mixture.

Take one perilla leaf, place an appropriate amount of filling on top, and fold the leaf in half.

Beat the eggs and coat the stuffed perilla leaves on both sides with the egg wash.

Heat a pan with cooking oil, then pan-fry the stuffed perilla leaves on both sides until golden.