Korean Sesame Oil and Toasted Perilla Leaf Rice
This simple yet deeply aromatic Korean rice dish showcases toasted perilla leaves and fragrant sesame oil. Cooked short-grain rice is tossed with crispy pan-fried perilla leaves, sesame seeds, and a drizzle of toasted sesame oil, then finished with sea salt. It's ready in 20 minutes and pairs beautifully with any Korean meal.
Steps
Before you start
- Have cooked short-grain rice ready (cooled to room temperature is ideal, but warm works too)
- Measure out fresh perilla leaves and pat them dry
- Have sesame seeds toasted and ready, or toast them while making the dish
Toast sesame seeds
- If your sesame seeds aren't already toasted, warm them in the skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant and just beginning to color.
- Transfer to a small bowl and set aside.
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Ready when: Seeds are fragrant and light golden
Tip: Keep them moving so they don't burn. Even 30 seconds too long can make them bitter.
Pan-fry perilla leaves
- Return the skillet to medium-high heat.
- Add 1 tablespoon (15 ml) of the sesame oil.
- Once shimmering, working in batches if needed, place perilla leaves flat in the pan.
- Fry for 20–30 seconds per side until they darken slightly, become fragrant, and crisp at the edges.
- The leaf will still be pliable when you remove it but will crisp as it cools.
- Transfer to a cutting board.
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Ready when: Leaves darken, smell intensely aromatic, and edges crisp
Tip: Don't overcrowd the pan. Work in two batches if needed so each leaf makes contact with the hot surface. Perilla should be barely wilted, not shattered.
Chop the toasted perilla
- Once cooled enough to handle, tear or roughly chop the toasted perilla leaves into bite-size pieces (about ½-inch/1 cm pieces).
- Discard any very brittle or charred bits if desired, but a little char is desirable for flavor.
Combine rice and aromatics
- In the warm skillet over medium heat, add the remaining 2 tablespoons (30 ml) of sesame oil.
- If using minced garlic, add it now and stir for 30 seconds until fragrant.
- Add the cooked rice and stir gently but thoroughly, breaking up any clumps, for 2–3 minutes.
- The rice should warm through and be lightly coated with oil.
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Ready when: Rice is warmed through and glistens with oil; no cold clumps remain
Tip: If rice is already very warm, use a lower heat to avoid scorching the bottom. Stir gently to keep the grains separate and intact.
Finish with perilla and sesame
- Remove from heat.
- Add the chopped toasted perilla leaves, toasted sesame seeds, and sea salt.
- Fold gently to combine, being careful not to break the rice grains.
- Taste and add more salt if desired.
- The rice should smell intensely of sesame and perilla.
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Tip: Fold rather than stir to keep the rice fluffy. Reserve a small handful of sesame seeds to sprinkle on top for visual appeal if you like.
Good to know
Tips
- Toasted sesame oil is essential—never use raw or light sesame oil. The toasting is what gives this dish its signature deep, savory aroma.
- Fresh, vibrant perilla leaves are crucial. If they're wilting or bruised, the dish will suffer. Look for them at Korean markets or specialty stores.
- This dish is best served immediately after assembly, while the perilla is still aromatic and the rice is warm. The flavors develop fully in the heat.
- For a more substantial dish, top each serving with a fried egg (sunny-side up or soft-boiled) and a drizzle of gochujang (red chili paste) mixed with a bit of sesame oil.
Make ahead
Perilla leaves can be toasted up to 4 hours ahead and stored in an airtight container at room temperature. The rice can be cooked several hours ahead and reheated gently in a skillet with a little sesame oil just before serving.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat with a splash of sesame oil, stirring gently, for 2–3 minutes. Do not freeze, as the texture of the perilla and the delicate aroma will be lost.
Substitutions
- fresh perilla leaves (kkaennip) → Fresh basil or shiso leaves. Use about 8 larger basil leaves, torn, or 10–12 shiso leaves. The flavor will be different but still aromatic and delicious.
- white sesame seeds, toasted → Pine nuts or crushed roasted peanuts. Use the same quantity. Pine nuts add richness; peanuts add a different crunch and earthiness. Both complement sesame oil beautifully.
- toasted sesame oil → Infused oils such as garlic-infused or chili-infused sesame oil. Keep the same quantity. This adds an extra layer of flavor without changing the cooking method.
- short-grain rice, cooked and cooled → Sushi rice or sticky rice. Short-grain sushi or sticky rice works well and has a similar starchy, tender quality. Avoid long-grain rice, which won't have the same rich mouthfeel.
