What is perilla oil (deulgireum)?
Perilla oil is obtained from perilla seeds (deulkkae들깨). In Korea, it is known as deulgireum(들기름) and is an everyday ingredient. While it remains little known in France outside of dietary supplements, it plays an essential role in Korean cuisine, both for seasonings and for certain traditional preparations.
Perilla (Perilla frutescens) belongs to the same botanical species as Japanese shiso, but they are different varieties. In Korea, perilla leaves are very often used to prepare ssam, while the seeds are used to produce this oil with its characteristic vegetal profile. Naturally very rich in omega-3 (ALA), perilla oil is primarily valued in cooking for its aromatic qualities. To discover other essentials for the Korean pantry, consult our guide to basic Korean ingredients.
Toasted or untoasted: the two faces of perilla oil
Not all perilla oils offer the same aromatic profile or the same culinary uses. At Bangyudang, the range is notably available in two versions: P1, untoasted, and P3, toasted. These are two complementary oils, each designed for different preparations.
Virgin P1 perilla oil has a pale yellow color and develops fresh walnut aromas accompanied by a light vegetal note. Naturally rich in omega-3 (ALA), it can be used both as a seasoning and for gentle cooking, for example, to prepare jeon or fry eggs in a pan.
Toasted P3 perilla oil has a more amber hue and a more pronounced aromatic profile, with roasted, vegetal notes and a characteristic slight marine touch. It is added as a cold seasoning, after cooking, to noodles, vegetables, mushrooms, or a bowl of rice, to preserve all the subtlety of its aromas.
If you are new to perilla oil, P3 is the most representative of traditional Korean culinary uses. P1 will be more suitable if you are looking for a more subtle oil or one that can also be used for gentle cooking.
How to use perilla oil in cooking?
In Korea, perilla oil is primarily a seasoning condiment. The toasted version is always added after cooking, directly to the plate or at the time of serving, to preserve its aromas. It is not intended for deep-frying or prolonged cooking.
It traditionally accompanies namul and other banchan, rehydrated vegetables, cold noodles, gim seaweed, or bibimbap. It also pairs very well with grilled fish, especially mackerel or sardines. To discover a typical use, try our cold perilla oil noodles: or our recipe for vegetarian bibimbap.
The dosage is simple: a light drizzle of oil added at the time of serving is usually enough to season a portion of vegetables, a bowl of noodles, or a bibimbap. As its aromatic profile is particularly expressive, it is used sparingly to complement other ingredients rather than dominate them.
Perilla oil or sesame oil: what's the difference?
Perilla oil and sesame oil both hold important places in Korean cuisine, but they serve different purposes. They are often found side-by-side in family kitchens and are chosen according to the ingredients one wishes to highlight.
Sesame oil develops round, generous toasted hazelnut aromas that naturally accompany bibimbap, namul, or a bowl of rice. Toasted perilla oil has a more vegetal profile, with a characteristic slight marine note. More delicate, it pairs particularly well with mushrooms, vegetables, seaweed, or cold noodles.
These two oils are primarily finishing oils, added after cooking to preserve their aromatic qualities. Rather than replacing one with the other, they complement each other and allow for different nuances depending on the recipes.
Our selection: Bangyudang oils
At Korea Store, we have chosen to work with Bangyudang, a family-run Korean mill that has been producing sesame and perilla oils since 1972. Their approach is based on mastering the roasting process, with different aromatic profiles adapted to the uses of Korean cuisine.
The range of perilla oils includes P1, untoasted, and P3, toasted, available in 100 ml and 200 ml sizes, as well as a discovery duo. The oils should be stored at room temperature, away from light and heat. After opening, it is recommended to consume them within a few weeks to fully enjoy their aromatic qualities. To discover the most representative reference in this collection, find the toasted P3 perilla oil.
