The first time I tried to explain perilla leaves to my husband, I gave up and just said “imagine basil and mint had a baby, and that baby grew up in Seoul.”
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That’s not accurate, but it’s the best I could do. Korean perilla — kkaennip (깻잎) — is one of those ingredients that’s absolutely central to Korean cooking and almost impossible to describe to someone who’s never tasted it. It’s herbal, slightly minty, a little grassy, and somehow both delicate and assertive at the same time.
When I lived in London, fresh perilla leaves were the one Korean ingredient I’d genuinely drive across the city for. New Malden had them; my local Tesco did not. I once carried a plastic bag of kkaennip on the Tube from southwest London to zone 2, cradling it like a newborn, because I was making ssam for dinner and absolutely nothing else would do.
These days in Washington, I can find them at H Mart without a pilgrimage. But I still remember the frustration of wanting perilla leaves and not knowing where to get them — or what to use instead. So here’s everything I’ve learned about all four forms of Korean perilla, and what to do when you can’t find the real thing.
The Four Forms of Korean Perilla
This is where people get confused. “Perilla” can mean four completely different products that look, taste, and cook nothing alike:
| Product | Korean name | What it looks like | What it does |
|---|---|---|---|
| Fresh leaves | 깻잎 (kkaennip) | Large, textured green leaves, roughly palm-sized | Wraps, side dishes, pancakes, pickles, garnish |
| Seeds | 들깨 (deulkkae) | Small, round, greyish-brown seeds | Ground for soups, stews, sauces |
| Seed powder | 들깨가루 (deulkkae-garu) | Fine grey-brown powder | Nutty thickener for soups and noodles |
| Oil | 들기름 (deulgireum) | Golden-green oil, very aromatic | Finishing oil for vegetables, rice, noodles |
They all come from the same plant family, but you cannot swap one for another. Buying perilla oil when a recipe calls for fresh leaves is like buying olive oil when you need a salad.
Fresh Perilla Leaves (Kkaennip) — The Star
This is what most people mean when they say “Korean perilla.” The leaves are used as:
- Wraps (ssam): with rice, grilled meat, and a dab of ssamjang
- Side dishes (kkaennip-jangajji): soy-sauce pickled leaves, stacked and sliced
- Pancakes (jeon): leaves dipped in egg batter and pan-fried
- Garnish: shredded fresh over stews, noodles, and rice bowls
What to look for when buying
- Bright green, unwilted leaves — avoid slimy, yellowing, or heavily bruised bundles
- Check the form — are they fresh, frozen, pickled, or pre-seasoned? These are used differently
- Use fresh leaves quickly — they wilt fast. I wrap them in a damp paper towel and store in a sealed bag in the fridge. They’ll last 3-5 days this way.
- Wash just before using, not when you get home
The Shiso Question
Japanese shiso (大葉/しそ) is a cousin of Korean perilla. They’re the same plant family, but they are not the same thing. Shiso leaves are smaller, more jagged, and have a distinctly different aroma — more anise-like, brighter, less grassy.
Can you use shiso as a substitute? Yes, sometimes. For wraps and garnish, shiso works in a pinch. For pickled perilla leaves or dishes where the kkaennip flavor is central, the result will be noticeably different. I’ve used shiso in London when I couldn’t find kkaennip, and while it wasn’t the same, it was still delicious.
Substitutes for Fresh Perilla Leaves
No substitute exactly reproduces kkaennip. But depending on what your recipe needs, here are your best options:
| If you need… | Best substitute | How it differs |
|---|---|---|
| A wrap for rice and meat | Romaine lettuce, butter lettuce, or shiso | You lose the perilla flavor but keep the function. This is what I’d do. |
| An herbal garnish | Thai basil or shiso | Different flavor but adds a similar fresh-herb quality |
| The real perilla flavor in a pickle or side dish | There isn’t a great one | Consider making a different side dish instead |
| A leaf for pancakes | Thai basil leaves or spinach (very different, but workable) | Texture and flavor change significantly |
My honest take: If a recipe really depends on kkaennip and you can’t find it, make a different recipe. Korean cooking has hundreds of side dishes — there’s always something else to make while you wait for your next Korean grocery trip.
Perilla Seeds and Powder (Deulkkae / Deulkkae-garu)
This is a completely different ingredient from the leaves. Perilla seeds are ground into a nutty, slightly earthy powder that’s used to thicken and flavor soups, stews, and noodle dishes.
The dish I make most with perilla powder: Deulkkae-tang — a creamy, nutty chicken or vegetable soup thickened with ground perilla seeds. It’s one of those Korean dishes that surprises Western cooks because it doesn’t look or taste like anything else in Korean cuisine. It’s almost like a Korean version of a creamy soup, but without any dairy.
Buying tips
- Ground powder is more convenient but loses aroma faster after opening
- Whole seeds can be toasted and ground fresh at home (a spice grinder or mortar and pestle works)
- Storage: Keep powder sealed in the fridge or freezer. It goes rancid faster than you’d expect because of the high oil content.
- Allergies: Perilla seeds can trigger reactions in some people. Read labels and serve cautiously to anyone trying it for the first time.
Perilla Oil (Deulgireum)
Perilla oil is one of my favorite finishing oils, and I think it’s criminally underused outside Korean cooking. It has a deep, nutty, almost herbaceous aroma that’s completely different from sesame oil.
How I use it:
– Drizzled over namul (seasoned vegetable side dishes) at the end of cooking
– A few drops in bibimbap for a more complex flavor alongside sesame oil
– Tossed with noodles and soy sauce for a quick lunch
– Over rice with a fried egg and a sprinkle of salt (this is my “I’m too tired to cook” dinner #2, after my husband’s gochujang egg)
Important notes
- It’s a finishing oil, NOT a frying oil. Perilla oil has a low smoke point. Use it at the end of cooking or raw.
- It goes rancid quickly. Buy a small bottle, keep it in the fridge, and use it within a few months of opening.
- It’s NOT the same as sesame oil. They’re both Korean finishing oils, but they taste completely different. I keep both in my fridge and use them for different purposes.
- Toasted vs. untoasted: Most Korean perilla oil is made from toasted seeds and has a deep, nutty aroma. Check the label if you’re unsure.
Where to Buy Korean Perilla
Korean grocery stores: The most reliable source for all four forms — fresh leaves (usually in the produce section), seeds, powder, and oil.
Asian supermarkets: Shiso may be available in the produce section. Perilla seeds and oil may be in the Korean aisle. Fresh Korean perilla leaves are less common in general Asian markets.
Online retailers: Perilla oil and seed powder ship well. Fresh leaves are harder to order online because they wilt quickly, but some Korean grocery delivery services offer them.
Farmers’ markets: Some Korean-American farmers grow perilla in the summer. I’ve found it at a few markets in the DC area during July-September. Worth asking.
For more shopping guidance, visit the Where to Buy hub and Essential Korean Pantry Staples.
Frequently Asked Questions
Are Korean perilla leaves and Japanese shiso the same?
Related, but not the same. Korean perilla (kkaennip) has larger, rounder, more textured leaves with a grassier, more herbaceous flavor. Shiso is smaller, more jagged, and has a brighter, more anise-like aroma. Shiso can substitute for kkaennip in wraps and garnishes, but the flavor will be different.
Can I substitute sesame oil for perilla oil?
They’re different products with different flavors. Sesame oil is toastier and more universally nutty; perilla oil is more herbaceous and complex. Sesame oil can work as a backup in recipes that don’t depend heavily on perilla’s specific flavor, but the dish will taste different.
Can I use whole perilla seeds instead of powder?
Whole seeds need to be toasted and ground before they’ll work in most recipes. Powder blends into soups and sauces more easily. If you have whole seeds and need powder, toast them in a dry pan until fragrant, then grind in a spice grinder or mortar and pestle.
What should a beginner buy first?
One thing at a time. If you’re making Korean BBQ wraps, get fresh leaves. If you’re making a perilla soup, get powder. If you want a new finishing oil, get perilla oil. There’s no need to buy all four forms at once — they’re different ingredients for different purposes.
Product ingredients, freshness, availability, prices, and retailer policies can change. I write these guides based on what I find when I’m shopping and cooking, but always check the current package label and retailer information before purchasing.
