Wash the perilla leaves, trim the stems to about 1cm, and pat dry.

Finely chop the carrot, green onion, and green chilies.

Drain the tofu using a cloth or paper towel to remove excess water.

Drain the canned tuna by pressing it with a spoon in a strainer to remove the oil.

In a bowl, combine the drained tuna, tofu, and minced garlic.

Add the chopped vegetables to the mixture and mix well.

Add 1 egg, a pinch of salt, black pepper, and sesame oil to the mixture and mix thoroughly.

Lightly coat the inside of the perilla leaves with flour.

Place a small amount of the filling on one side of the leaf and fold the other side over to cover it.

Dip the stuffed leaves into beaten eggs, ensuring they are fully coated.