Steps

1. Sandwich 6 Fried Tofu Pockets between paper towels and drain excess oil.
   🕒 00:54
2. Make a slit along one edge of each fried tofu pocket and open them up to form pockets.
   🕒 01:06
3. Turn the opened fried tofu pockets inside out. (Key Tip!) If any tofu material falls out, add it back inside to avoid waste. Turning them inside out helps the egg adhere better and creates an even coating. The slightly bumpy surface of the inside will catch the egg for a beautiful finish.
   🕒 01:18
4. Remove the stems from 6 Perilla Leaves.
   🕒 01:34
5. Layer 1 Perilla Leaf, 1 Sliced Cheese, and 1 Perilla Leaf on top of a slice of ham.
   🕒 01:34
6. Fold the layered ingredients in half.
   🕒 01:42
7. Cut the folded ingredients in half again and place 1/2 of this mixture inside each fried tofu pocket. (Key Tip!) Layering, folding, and then cutting the ham, cheese, and perilla allows for efficient use without waste. Sandwiching two perilla leaves between the ham and cheese ensures the perilla flavor is prominent and doesn't get lost against the ham and cheese.
   🕒 01:48
8. In a flat dish, whisk together 2 Eggs, a pinch of Salt, and a pinch of Pepper.
   🕒 02:13
9. Lightly oil a frying pan and heat over medium heat.
   🕒 02:29
10. Once the pan and oil are warm, dip the fried tofu pockets into the egg mixture, ensuring they are well coated, and place them in the pan.
    🕒 02:41
11. Cook until golden brown on one side.
    🕒 03:00
12. Once golden brown, flip and cook the other side. (Key Tip!) Because the surface is bumpy, gently press down to prevent cheese from leaking out and ensure even browning on all sides.
    🕒 03:08
13. Once both sides are golden brown, transfer to a plate and serve.
    🕒 03:40