Perilla oil is pressed from the seeds of Perilla frutescens, a plant in the mint family cultivated across East Asia, and is especially prominent in Korean cooking, where it is known as deulgireum. Toasted perilla seeds give the oil a distinctive nutty, slightly smoky aroma, and it is used both as a finishing oil drizzled over rice, vegetables and namul side dishes and, in its untoasted form, occasionally for light cooking. The oil is notably rich in alpha-linolenic acid, an omega-3 fatty acid, and has long been valued in traditional Korean and Japanese cooking for both its flavor and its nutritional profile.
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Wikidata: Perilla Oil
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