Trim the tops of the perilla leaves and finely chop them.

Finely chop the carrot.

Beat the eggs with 1/4 tsp salt until smooth.

Mix the chopped perilla leaves and carrot into the beaten eggs.

Heat a pan over low heat and add 1 tbsp cooking oil.

Pour 1/3 of the egg mixture into the pan and let the edges cook slightly.

Roll the cooked egg gently, shaping it as you go.

Move the rolled egg forward and pour more egg mixture into the empty space. Repeat the rolling process.

Turn off the heat and use residual heat to cook all sides evenly.