Buying perilla seeds powder online
Powder made from ground perilla seeds is used to thicken and add a nutty, herbal flavor and creamy texture to many soups and stews, as well as vegetable dishes. Remove all the air in the package after opening, seal it well, then put it in another bag and store in the freezer.
You can find perilla seeds powder in a Korean grocery store in the grain section near the sesame seeds. Usually whole toasted perilla seeds can be found there, too, so in a pinch you can buy those and use them as a substitute. To prepare the whole seeds, first grind some seeds in a blender with some water to make a watery sludge. Then use a fine strainer to separate the liquids from the solids, and then further squeeze the solids with a wooden spoon to get every last drop. Discard the solids and use the milky liquid in your cooking.
I only saw wild sesame seed powder. It has a darker color than what what you used in your video. It really doesn’t taste nutty like regular sesame seed. Is there a difference between the lighter and darker perilla powder? Am I supposed to prep it in some way?
Hello! I bought your cookbook a few months ago and am enjoying trying different recipes for my family! I purchased a bag of perilla seed powder online; and used it to try your potato soybean paste soup. The flavour is delicious; but it is surprisingly viscous. Is this normal? I feel like I did something wrong along the way!
Is this the same as “wild sesame” seed powder. At the store they did not have anything called perilla seeds but the whole “wild sesame” seeds looked more like perilla seeds than sesame seeds. Thanks!
Yes, it is.
Bye, Sanne.
I remember deulkkae garu from your very serious gamja tang video. I’m sorry I missed you when you came to New Zealand I was in the islands at the time and didn’t know until I got back.
Hello Maangchi I am going to make Gamjatang for my family today.
My aunt got me 들깨가루 at a big 시장 today, but she told me its the seeds instead of the powder, also its raw。 please tell what can I do to make it into the 들깨가루 that suits for this recepi, I mean should I mince them and cooked them?
No problem! ; ) Blend the dried perilla seeds with water and strain. Use the milky water that is strained.
Thank u for replying! I cant wait u to reply last night so I made it first, I roast the deulggae seeds by using a pot then I crushed&pressed them used a rolling pin, then I put them in the soup, it tastes amazing! my mom says she doesnt like the ggaenip flavor, she says when she is young only people who are poor like that flavor is it true? lol anyway she eats a big bowl of them!! my little bro who is 7 years old eat 2!!! how amazing is that! lol but I still think my homemade deulggae garu is not good enough, cuz my uncle has restaurant here just sell gamjatang, in his soup the deulggagaru flavor is stronger! I love this flavor since I was born! soo delicious! Does it mean I am poor? lol Thank u so much again& love u!^^
I’m sure your next batch of gamjatang will turn out better. ” .., she says when she is young only people who are poor like that flavor is it true? ” haha, funny! I have never heard it before.
i can’t find Perilla seeds powder … can i replace it with basil ?? -_-
You could use sesame seeds powder instead of perilla seeds powder.
Perilla leaves (kkaennip) can be replaced with basil leaves.
https://www.maangchi.com/ingredients/perilla-leaves
Hi Maangchi!
Besides gamjatang (which I made yesterday and was delcious!) what other recipes utilize perilla powder?
Thank you!
If you like the flavor, you can add it to doenjangguk or gamjachae bokkeum..
https://www.maangchi.com/recipe/baechu-doenjang-guk
https://www.maangchi.com/recipe/potato-side-dishes
More recipes that call for deulkkaegaru (perilla seeds powder) will be posted in the future.
i couldn’t find the perilla seed powder, but my grocery has perilla seeds. can i get those and crush them myself?
Yes, you can. Grind them using a coffee grinder.
In China, there are some kinds of perilla seed. Different color: Grey (Korean like it!)/ White (European like it!)/ Brown (price is lowest!). Different size: bigger/ smaller.
Sesame seed can be classified white/ black/ brown. And there are with shell and no shell (kernels). The sesame seed will have some grades.
Hope every body can benefit from my comment.
Thank you for the good information!
Korean perilla is a little different than Japanese perilla.
yes, it is. The flavor is also a little different. I love the both! : )
Hi,I am in Toronto. I am looking for deulkkae garu long long time. Do u know where I can get this one?
Here it is!
http://toronto.cityguide.ca/pat-korean-supermarket-on-bloor-015910.php
There is another Korean supermarket in Thornhill …
http://www.galleriasm.com/main_e.asp
Sooooo, that’s the plant that I saw outside the Korean Restaurant I went :-D The Korean term for this plant confused me because Perilla or Shiso doesn’t taste or smell sesame at all. It’s one of my favourite leaves and I really want to find the Purple Perilla as well. I think I will ask some of the cuttings of the Green Perilla from the restaurant later on :-D
I am trying to find this powder. I am wanting to make Gamjatang. I can’t find it anywhere. I live in Canada, in a small city called Halifax. I even have a friend who lives in NYC looking for me in Chinatown. Anyone have an online website where i could order it? Thanks a bunch.
I searched a Korean store on the internet and found one.
Check this out,
https://www.maangchi.com/talk/topic/where-do-you-buy-your-korean-ingredients/page/2?replies=31#post-975
Call the store if they have “deulkkae garu” or not before going.
Thank You!
Dominque!!
Perilla seeds are the seeds of what is also know as Shiso. The seeds are described as having an anise or cinnamon flavor depending on the color. I have had Shiso leaf in my pickled ginger for sushi. It seems that the Japanese use the leaf extensively for garnish. So yes, they are very different from sesame seeds :D
Dominique
Is It Different From Sesame Seeds..??
yes,it is different from sesame in taste,appearance aroma.perilla seeds is very commonly used in Manipur(INDIA)as seasoning in raw vegetable salads n in chutneys.