Korean perilla leaves stuffed with a thin layer of vegetable paste and tempura fried.
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Prepare the filling by mashing the drained tofu until smooth, then mix with minced shiitake, carrots, garlic, sesame oil, soy sauce, and gochugaru until a tacky paste forms.
Wash and thoroughly pat dry each perilla leaf; any moisture left on the surface will prevent the starch from adhering properly.
Dust the back side (the duller, textured side) of each leaf lightly with potato starch using a fine-mesh sieve.
Spread a very thin, even layer of the vegetable paste onto the bottom half of the starched side of the leaf, leaving a small margin at the edges.
Fold the leaf in half over the filling and press firmly to seal; the starch and moisture from the paste will act as a glue.
Whisk the frying mix with ice-cold sparkling water until just combined, ensuring the batter remains cold and slightly lumpy to achieve a Masterchef-level crispness.
Heat the oil to exactly 170°C (340°F). Dip each stuffed leaf into the batter, let the excess drip off, and carefully slide into the hot oil.
Fry for 2-3 minutes, turning once, until the exterior is pale gold and extremely brittle, then drain on a wire rack immediately.
