Perilla Oil
Perilla oil (called deulgireum in Korean) is pressed from the seeds of the perilla plant (Perilla frutescens), a relative of mint and shiso. Toasted perilla oil has a deep, nutty, almost smoky aroma similar to sesame oil but earthier and less sweet; cold-pressed raw perilla oil is lighter in color and milder, closer to a grassy, slightly bitter finishing oil. It's a staple in Korean cooking, used far more as a finishing oil than a cooking fat.
Varieties
Roasted (toasted) perilla oil is darker, stronger, and used for flavoring cooked dishes, while cold-pressed raw perilla oil is lighter and grassier, often used in salads or taken by the spoonful for its omega-3 content. Both are distinct from perilla leaf, the herb, which comes from the same plant but is used fresh as a wrap or garnish rather than pressed for oil.
Buying tips
Buy from a Korean grocery store where turnover is high, and check the bottle for a harvest or production date rather than just an expiration date since freshness fades gradually. Choose dark glass bottles over clear plastic, and pick cold-pressed (raw) perilla oil for salads versus roasted for savory banchan and stews.
Substitutes
Toasted sesame oil — 1:1
The closest common substitute in aroma and role; slightly sweeter and less earthy than perilla oil.
Walnut oil — 1:1
Milder and less assertive, but shares the nutty, slightly bitter finishing-oil quality.
Roasted peanut oil — 3:4
Use a bit less since roasted peanut oil is stronger and heavier; good for marinades rather than delicate dipping sauces.
Flaxseed oil — 1:1
Matches the high omega-3 ALA content for nutritional purposes, but lacks any toasted flavor; best for cold uses like dressings.
Storage
Perilla oil is high in polyunsaturated fat and goes rancid faster than sesame or olive oil. Keep it in its original dark glass bottle away from light and heat, and refrigerate after opening. Use within two to three months once opened; unopened, a cool pantry is fine for a few months before opening.
How to use
Used almost entirely as a finishing oil in Korean cooking: drizzled over rice, mixed into ssamjang and dipping sauces, stirred into doenjang jjigae just before serving, tossed with blanched greens or mushrooms for banchan, and added to bibimbap. Roasted perilla oil has a low smoke point, so it's rarely used for frying or high-heat sautéing; add it off the heat or at the very end of cooking.
What it pairs with
Pairs well with garlic, doenjang (fermented soybean paste), gochugaru, sesame seeds, and mild vegetables like spinach, zucchini, and mushrooms.
Nutrition
Perilla oil is one of the richest plant sources of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid, making it notably different in fat profile from sesame or peanut oil.
FAQ
Is perilla oil the same as sesame oil?
No. They come from entirely different plants and have different flavors: perilla oil is earthier and slightly more bitter, while toasted sesame oil is nuttier and sweeter. They're often used interchangeably in Korean cooking but aren't identical.
Can I cook with perilla oil over high heat?
Roasted perilla oil has a smoke point around 350-360°F (177-182°C), lower than neutral oils, so it scorches and turns bitter if used for stir-frying or deep-frying. Add it at the end of cooking instead.
How can I tell if perilla oil has gone rancid?
Rancid perilla oil smells sharp, paint-like, or sour instead of nutty and toasted. Since it's high in polyunsaturated fats, this happens faster than with olive or sesame oil, especially once opened and left at room temperature.
Is perilla oil good for you?
It's one of the highest plant sources of ALA omega-3 fatty acids, but it's used in small drizzled amounts rather than as a cooking oil, so its overall dietary impact depends on how much is actually consumed.
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