Perilla oil (들기름) — a traditional Korean oil pressed from perilla seeds — is gaining global and domestic attention for its flavor and high omega‑3 content, which may help heart health and dementia prevention. Once a humble pantry oil overshadowed by sesame oil and olive oil, perilla oil has seen a premium revival: cold‑pressed “raw” perilla oils (생들기름) are produced by small local brands and specialty makers, sold as gourmet items and used by chefs in dishes like perilla oil buckwheat noodles and perilla soba. Producers highlight varietal and processing differences that affect aroma and taste, aiming to develop a “specialty perilla oil” market similar to specialty coffee or olive oil. International praise and food‑media coverage, growing exports beyond Japan to the U.S., Taiwan and Southeast Asia, and awards at taste competitions signal rising global demand. Nutritionally, perilla oil is rich in alpha‑linolenic acid (ALA, an omega‑3) — about 60–65% of its fatty acids — and may convert partly to EPA/DHA, offering anti‑inflammatory and neuroprotective benefits. The trend is driven by health interest (notably in aging societies), chef experimentation, and a surge of premium, cold‑pressed products that preserve flavor and nutrients.
