Korean Perilla Oil: The Golden Secret of Authentic Korean Cooking
Perilla oil is a traditional Korean plant-based oil extracted from roasted perilla seeds (Perilla frutescens). Known for its rich, nutty flavor with earthy and herbal notes, it is widely used as a finishing oil in Korean dishes such as seasoned vegetables (namul), roasted seaweed (gim), and cold buckwheat noodles (makguksu). Rich in omega-3 fatty acids, it offers notable health benefits and is often cold-pressed to preserve its nutritional value. Perilla oil is also considered a premium ingredient and is commonly gifted in Korea.
Discover Korean perilla oil (deulgireum), the nutty superfood oil rich in omega-3. Learn culinary uses, health benefits, and where to buy this premium Korean ingredient.
Korean perilla oil represents one of Korea’s most treasured culinary secrets. This golden-hued oil, known as 들기름 (deulgireum) in Korean, has been elevating Korean dishes for centuries with its distinctive nutty flavor and remarkable health benefits.
What is Korean Perilla Oil?
Korean perilla oil is extracted from perilla plant seeds (Perilla frutescens), a mint family member. It has a unique earthy, nutty taste with licorice notes—quite different from sesame oil.
Key Differences from Sesame Oil:
- Perilla Oil (들기름): Earthy, licorice finish, 54-64% omega-3
- Sesame Oil (참기름): Rich, toasted nutty flavor, lower omega-3
In Korea, toasted perilla oil is preferred for its deep, complex flavor.
Nutritional Powerhouse
Korean perilla oil contains 54-64% omega-3 fatty acids—among the highest of all plant oils. One tablespoon equals the omega-3 content of a whole mackerel.
Health Benefits:
- Brain development support
- Heart disease prevention
- Anti-inflammatory properties
- Rich in antioxidants and vitamin E
- Antimicrobial and anticancer properties
Essential Role in Korean Cuisine
Namul (나물): Seasons vegetable side dishes like spinach and fernbrake
Deulgireum Makguksu (들기름 막국수): Cold buckwheat noodles with soy sauce and perilla oil
Gim (김):Coats seaweed before roasting for glossy finish Even Michelin-starred Seoul restaurants use perilla oil as a "secret ingredient" in vanilla ice cream.
Cultural Heritage and Significance
Perilla cultivation in Korea dates to the 15th century Joseon Dynasty. Used in royal kitchens, it became essential for mountain farmers as a hardy crop. High-quality perilla oil remains a premium gift in Korean culture.
Traditional Production Methods
Cold-Pressing: Preserves omega-3 fatty acids without heat damage Roasting: Low-temperature roasting before pressing creates complex flavors Quality Control: Filtration ensures purity and rich fragrance
Modern infrared roasting provides uniform heating at optimal temperatures.
Buying and Storage Guide
Quality Indicators:
- 100% Korean perilla seeds
- Cold-pressed processing
- Dark glass bottles
Where to Buy:
- Korean grocery stores ($7 for small bottles)
- Online retailers (Amazon)
- Specialty Asian ingredient stores
Storage:
- Cool, shady area
- Use within one month of opening
- Refrigeration extends shelf life
- Buy small quantities due to oxidation
FAQ
Is Korean perilla oil healthy?
Yes, exceptionally healthy with 54-64% omega-3 content—highest among plant oils. Supports cardiovascular health, brain function, and reduces inflammation.
How does it differ from sesame oil?
Perilla oil offers earthy, anise notes with superior omega-3 content, while sesame oil provides rich, toasted flavors.
Korean perilla oil embodies centuries of culinary wisdom and agricultural heritage. Its exceptional omega-3 content and distinctive flavor make it invaluable for authentic Korean cooking.
Try Korean perilla oil in your next dish and discover why Korean chefs have treasured this golden ingredient for over 500 years.
Can I cook with Korean perilla oil over high heat?
Perilla oil is best used as a finishing oil or in low-heat cooking. Its high omega-3 content makes it sensitive to heat, so excessive cooking can reduce its nutritional value and alter its flavor.
What dishes pair well with perilla oil?
Korean perilla oil enhances dishes like bibimbap, namul (seasoned vegetables), buckwheat noodles, tofu salads, and roasted seaweed (gim). It also pairs surprisingly well with Western dishes like pasta and steamed potatoes.
How should I store perilla oil to keep it fresh?
Store perilla oil in a cool, dark place away from heat and sunlight. Once opened, it’s recommended to refrigerate it and consume within one month to preserve flavor and prevent oxidation.
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Sesame Seeds
Sesame seeds, known as kkae (깨) in Korean, are one of the most essential ingredients in Korean cuisine. They are cultivated in sunny fields and harvested in autumn, later used whole or pressed into sesame oil. Their nutty flavor and aroma enhance dishes like bibimbap, namul, bulgogi, japchae, and perilla leaf salad. Rich in protein, calcium, iron, and antioxidants, sesame seeds are celebrated not only for their taste but also for their health benefits. As a garnish, seasoning, or base for sesame oil, these tiny seeds remain a cornerstone of Korean cooking.
Korean Sesame Oil
Korean sesame oil, known as chamgireum (참기름), stands as one of the most essential ingredients in Korean cuisine. This amber-colored oil, made from roasted and pressed sesame seeds, has been transforming Korean dishes with its distinctive nutty flavor for over 3,000 years.
Korean spinach
Few dishes capture the essence of Korean home cooking quite like sigeumchi namul (시금치나물). This humble yet beloved spinach side dish appears on Korean tables daily, from quick weeknight dinners to elaborate holiday celebrations. Blanched to preserve its vibrant green color, then dressed with sesame oil, garlic, and sesame seeds, Korean spinach namul delivers remarkable depth of flavor while requiring just minutes of active cooking time. Whether you’re exploring Korean cuisine for the first time or looking to perfect your banchan repertoire, understanding this foundational dish opens the door to authentic Korean home cooking.
Miyeok (Korean Seaweed)
Miyeok (미역), known in English as Korean seaweed or wakame, stands as one of the most culturally significant and nutritionally valuable ingredients in Korean cuisine. This dark green to brown sea vegetable has been harvested from Korea’s coastal waters for centuries, playing a central role in both everyday meals and important life celebrations. Most notably featured in miyeokguk (seaweed soup), miyeok represents nourishment, maternal love, and renewal in Korean food culture.
Unlike the crispy roasted seaweed (gim) used for wrapping rice, miyeok has a distinctively soft, slippery texture when rehydrated and cooked. Its mild, slightly briny flavor absorbs the essence of broths beautifully, making it an incredibly versatile ingredient in Korean cooking. Whether you’re preparing traditional birthday soup, creating refreshing seaweed salads, or exploring contemporary Korean recipes, understanding miyeok opens the door to authentic Korean home cooking.