Perilla in Korean Food and Everyday Life

The broad aromatic leaf often served with Korean barbecue is perilla, commonly Perilla frutescens var. frutescens. It is not simply a Korean name for Japanese shiso, and perilla and sesame are different plants.

Leaves can wrap rice and grilled foods, become a seasoned pickle, or be sliced into dishes. Seeds are pressed into oil or ground to add a nutty, thickening quality.

The useful approach is sensory and practical—how to wash, store, and cook perilla—not a list of laboratory compounds presented as cures.

Raw leaves need careful washing and refrigeration like other leafy produce. Anyone with a suspected allergy should use individual professional guidance.