Triangle Perilla Leaf Jeon (Pan-Fried Stuffed Perilla Leaves with Tuna and Tofu)

Steps

1. 1

   Finely chop the green onion and enoki mushrooms

2. 2

   Squeeze the tofu dry in a cheesecloth and place in a mixing bowl

3. 3

   Drain the oil from the canned tuna, add to the bowl, season, and mix well

4. 4

   Add the chopped vegetables and mix once more

5. 5

   Beat eggs and mix in a pinch each of seasoned salt and beef stock powder

6. 6

   Heat oil in a pan over low heat, coat each perilla leaf with egg wash and lay them in the pan

7. 7

   Place the filling on top, fold in half, and cook until golden brown on both sides