Cut the rectangular fish cakes into thirds.

Place the fish cakes in a sieve and pour hot water over them.

Drain the fish cakes and set them aside.

Wash the perilla leaves thoroughly and remove the stems.

In a bowl, crack 2 eggs and add minced garlic, salt, and sesame oil.

Spread flour on a cutting board and coat both sides of the perilla leaves with it.

Dip the fish cakes into the egg mixture and place them on the perilla leaves.

Fold the perilla leaves in half to encase the fish cakes.

Dip the folded leaves into the egg mixture again.

Heat a pan with canola oil and cook the stuffed perilla leaves on low heat.