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 ...

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 ...

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 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 ...

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 ...

Looks aren't everything, but every now and then there's an edible plant that I grow only for the way it dresses up the garden. The herb Perilla frutescens is a case in point. It looks like purple ...

Perilla? Didn't he play third base for the Dodgers in the '60s? Nope. Perilla is a fabulously colorful foliage plant, a 2-foot to 4-foot-tall annual that resembles coleus, but has the added benefit of ...

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 ...

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 ...