STEP 1/10
Squeeze the soup of the tuna can and mash it.
*Wash perilla leaves and drain them on a sieve
STEP 2/10
Chop up the cheongyang peppers, please.
STEP 3/10
Beat in the eggs, please.
STEP 4/10
Combine tuna with chopped cheongyang red pepper, 1 pinch of fine salt, and 2 to 3 tablespoons of egg water.
STEP 5/10
Spread 2 tablespoons of flour on a plate and coat with perilla leaves back and forth.
STEP 6/10
Put 1 tablespoon of tuna on top of perilla leaves
STEP 7/10
Fold the perilla leaves on both sides
STEP 8/10
Fold one side and make it into a triangle.
*Remove the tip of the perilla leaf
STEP 9/10
Grease a pan with cooking oil, soak perilla leaves in egg water and cook. *Flip over and cook the bottom side until golden brown.
STEP 10/10
Please put it in a bowl.
When you put perilla leaves in the pan, put the folded part down and cook it first, and it won't come undone.