Pan-fried Perilla Leaves with Beef Fillings (Kkaenip-jeon: 깻잎전)

English name: Pan-fried perilla leaves with fillings
Korean name: 깻잎전
Romanized: Kkaennip-jeon

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 sesame oil
2 eggs, beaten with a pinch of salt
3 tablespoons flour
vegetable oil

For the dipping sauce:

2 tablespoons soy sauce
1 tablespoon white vinegar
¼ teaspoon hot pepper flakes
1 tablespoon chopped green onion
1 teaspoon sesame seeds