Perilla Seeds in Korean Cooking

By Nora Kim · October 8, 2026

What Are Perilla Seeds

Perilla seeds come from the perilla plant, related to mint and basil. They have a nutty, sesame-like flavor with a hint of anise. In Korean, they are called deulkkae.

Forms Available

Whole seeds: Toast and grind at home for freshest flavor.
Ground (deulkkae-garu): Convenient but loses potency faster.
Perilla oil: Pressed from seeds, used as a finishing oil.

Toasting Technique

Dry-toast in a pan over medium heat until seeds darken slightly and smell nutty (2-3 minutes). Grind in a mortar or spice grinder.

Key Dishes

Perilla seed powder thickens and flavors gamjatang (pork bone soup), chueotang (loach soup), and various namul dishes.

Beyond Korean Cooking

Use like ground sesame—as a topping for rice bowls, in dressings, or as a coating for fried foods.