Pan-fried perilla leaves with fillings (Kkaennip-jeon: 깻잎전) recipe by Maangchi

Ingredients

• 15 medium size perilla leaves (kkaennip), washed and strained
• 8 ounces ground beef (or ground pork)
• 1 garlic clove, minced
• 1 green onion, chopped
• 2 tablespoons chopped onion
• 1 tablespoon soy sauce
• ½ teaspoon sugar (optional)
• ¼ teaspoon ground black pepper
• 1 teaspoon toasted sesame oil
• 2 eggs, beaten with a pinch of kosher salt
• 3 tablespoons flour
• vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon white vinegar
• ¼ teaspoon Korean hot pepper flakes (gochugaru)
• 1 tablespoon chopped green onion
• 1 teaspoon toasted sesame seeds