Finely chop the Zucchini (4 ounce). Lightly Salt (1/4 teaspoon). Set aside for about 10 minutes. Squeeze out the liquid.
Finely chop the Carrot (1/2), Mushroom (2), and Onion (1/4)
Mix All-Purpose Flour (1/4 cup) and Large Egg (3) to make an egg batter.
Combine the chopped carrot, mushroom cap, onion, zucchini, Garlic (1/2 clove), Ground Beef (4 ounce), Soy Sauce (1 teaspoon), Sesame Oil (1 teaspoon), Ground Black Pepper (to taste), Salt (1/4 teaspoon) and 1 tablespoon of the egg Batter. Mix well by hand until evenly blended.
Wash both sides of the Perilla Leaf (12 piece) under running water, one leaf at a time. Shake off the excess water. Do not dry completely. Dredge both sides of the perilla leaves in the All-Purpose Flour (to taste), one leaf at a time.
Place a perilla leaf on your hand. Add about a tablespoon of stuffing to the upper half of the perilla leaf. Spread evenly with a spoon. Bring the other half of the leaf over to cover the stuffing. Lightly flatten it with your hand.
Heat a large non-stick skillet and lightly oil, using a couple of teaspoons of Oil (to taste), over medium low heat. Dip each stuffed leaf, one at a time in the egg batter, and then carefully placing it in the heated skillet.
Cook for 2 to 3 minutes each side, adding a teaspoon or two of oil, until slightly golden without browning. Repeat until all the pieces are pan-fried.
Serve warm with a dipping sauce. Enjoy!