I’ve been eating perilla oil my whole life, but it wasn’t until I was formally introduced to it by my mother a decade ago that I realized it. I was trying to make kimchi pancakes in my NYC apartment ...

My family has grown kkaennip, or perilla leaves, for as long as I can remember. Right before a barbecue, we’d pluck and wash them. And then, when we were ready to eat, we’d wrap still-sizzling pieces ...

Perilla oil or “deulgireum” is a staple of many kitchens in Korea. The traditional oil adds a layer of nutty, aromatic warmth to bibimbap and namul, Korean vegetable dishes, and is known for its high ...

Chicagoans are no strangers to Korean barbecue; the city is full of great options for that smoky, marinated, meaty goodness. But a fancy downtown version? Not until this month, when Perilla Steak ...

Perilla seeds should “step out of the shadows of other plant-based omega-3s” says Valensa, which has just launched a new range of formulations containing supercritical CO 2 perilla seed extract. While ...

When chef Son Jong-won of Seoul’s one-Michelin-star Eatanic Garden was asked recently about the one ingredient he felt could be better represented outside Korea, he did not hesitate. “If you go to ...

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Childhood friends, growing up in the Chicago suburbs, Andrew Lim and Thomas Oh reconnected in 2019 to open Perilla Fare in the West Loop, at a time when Korean cuisine wasn’t represented in the ...

The researchers call for future clinical studies to investigate whether herbal teas based on perilla and sage might help to prevent or treat SARS-CoV-2 infection when combined with standard treatments ...

Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...