Drain the oil from the canned tuna and mash it finely.

Prepare the egg mixture by whisking 2 eggs with 1/4 tsp salt.

Finely chop the chili peppers and onion.

Combine the drained tuna, chopped chili peppers, chopped onion, minced garlic, a pinch of pepper, and 5 tbsp of the egg mixture in a bowl.

Coat both sides of the perilla leaves with flour.

Place the tuna filling onto the perilla leaves and fold them in half.

Dip the folded leaves into the egg mixture.

Heat oil in a frying pan and cook the perilla leaf pancakes until golden brown on both sides.

Remove the pancakes from the pan and place them on a paper towel to drain excess oil.