BOM PERILLA
봄들기름

Perilla oil is an edible oil made from the seeds of the perilla plant (Perilla frutescens), a member of the mint family. Known in Korea as deulgireum (들기름), it has been used in Korean cooking for generations, particularly in seasoned vegetables, rice dishes, and noodles.

Perilla oil has a distinctive nutty, earthy flavor, sometimes with fresh, herbal notes. Its flavor varies depending on the seeds and how they're roasted and pressed. Bom Perilla is being developed for a balanced, approachable taste that complements food rather than overpowering it.

No. Although both are popular in Korean cooking, they come from different plants and have different nutritional profiles. Toasted sesame oil typically has a pronounced roasted, nutty flavor, while perilla oil tends to be earthier and more herbal. Perilla oil is naturally rich in ALA, a plant-based omega-3 fatty acid, whereas sesame oil contains relatively little ALA.

All three come from the perilla plant, but they're used differently. Perilla leaves, called kkaennip (깻잎) in Korean, are enjoyed fresh, pickled, or cooked. The seeds, known as deulkkae (들깨), can be ground and added to soups and sauces. Perilla oil is extracted from the seeds and used to add flavor to a wide range of dishes.

Perilla oil has long been valued in Korean kitchens for its flavor and versatility. It's commonly used to season vegetables, enhance rice and noodle dishes, and add a finishing touch to soups. It's a familiar ingredient that brings richness and depth to everyday food.

Perilla oil is naturally high in alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid. ALA makes up a substantial proportion of the fatty acids in perilla oil, making it one of the richer culinary sources of plant-based omega-3s.

ALA stands for alpha-linolenic acid, an essential omega-3 fatty acid. It's called essential because our bodies cannot produce it, so we need to obtain it through food. ALA is an important part of a balanced diet and is one of the three main types of omega-3 fatty acids.

ALA is primarily found in plant foods such as perilla seeds, flaxseeds, and chia seeds. EPA and DHA are found mainly in fish, seafood, and certain algae. The body can convert some ALA into EPA and DHA, but this conversion is limited, so they aren't nutritionally interchangeable.

Perilla oil offers a plant-based way to add ALA to your diet, while fish oil primarily provides EPA and DHA. Because these are different forms of omega-3, perilla oil isn't a direct nutritional replacement for fish oil. It can, however, be a delicious way to incorporate more plant-based ALA into everyday meals.

Perilla, flaxseed, and chia oils are all naturally rich in ALA. Their fatty acid profiles are broadly comparable, although the exact proportions vary. What makes perilla oil particularly interesting in the kitchen is its culinary heritage: roasted perilla oil brings a nutty, earthy flavor that works beautifully as a finishing ingredient.

Perilla oil has attracted scientific interest for its high content of ALA, an essential fatty acid that plays a role in a balanced diet. Researchers have also explored potential benefits for cardiovascular health, cognitive function, and inflammation, and research is still developing.

Perilla oil is a versatile finishing oil that can be drizzled over seasoned vegetables, rice, noodles, soups, toasted seaweed, and eggs. Its nutty, earthy flavor also makes it a wonderful addition to familiar everyday dishes.

Perilla oil is best enjoyed as a finishing oil or in gentle, low-temperature cooking. Adding it towards the end of cooking helps preserve its distinctive flavor and delicate ALA omega-3 fatty acid.

Traditional roasted perilla oil has a relatively low smoke point, generally reported around 170–180°C (338–356°F). It is not ideal for deep-frying or prolonged high-heat cooking. For the best flavor, use it as a finishing oil or add it towards the end of cooking.

A little perilla oil can go a long way in everyday cooking. The amount to use depends on the dish, your taste, and your individual nutritional needs.

Yes. We recommend refrigerating Bom Perilla as soon as you bring it home, even before opening. Perilla oil is naturally rich in polyunsaturated fats, which are sensitive to heat, light, and oxygen. Keeping it refrigerated helps preserve its freshness, quality, and flavor.

Perilla oil is best enjoyed fresh. Its shelf life depends on factors such as processing, packaging, and storage conditions. We'll provide specific storage and shelf-life guidance for Bom Perilla after the product launches.

Bom Perilla is made from Korean-grown perilla seeds. We believe the quality of an oil begins with its ingredients, which is why sourcing our seeds from Korea is an important part of our commitment to quality.

Bom Perilla is produced and bottled in Korea. From sourcing to roasting, pressing, and bottling, our focus is on quality and creating a carefully balanced flavor.

Bom Perilla is made from carefully roasted perilla seeds. Roasting helps develop the nutty, earthy flavor that makes perilla oil such a distinctive ingredient in Korean cooking, and can also contribute to its shelf life.

Bom Perilla is made from 100% Korean perilla seeds, with no other ingredients added.

We are pursuing vegan certification for Bom Perilla and will update this page once certification is confirmed.

We are working to secure Halal certification for Bom Perilla and exploring certification options for different international markets. We'll share updates as certifications are confirmed.

Bom Perilla comes in a 180 mL bottle, a considered size for bringing this distinctive Korean oil into your everyday cooking.

We welcome trade enquiries from retailers, distributors, and other potential partners internationally. At launch, online purchases for individual customers will initially be available in Hong Kong. Sign up to our mailing list for launch updates.

Yes. We welcome trade enquiries from retailers, distributors, and other potential partners interested in bringing Bom Perilla to their customers. For enquiries, please contact [email protected].