Korean Sesame Perilla Dressing

Name: Korean Sesame Perilla Dressing
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 3 tablespoons (27 g) raw perilla seeds (deulkkae), rinsed and drained if not pre-cleaned; 8 large leaves (15 g) fresh perilla leaves (kkaennip), washed, dried, thick stems removed, torn into pieces; 3 tablespoons (45 ml) soy sauce; 3 tablespoons (45 ml) unseasoned rice vinegar; 2 cloves (8 g) garlic, peeled and finely grated or minced; ¼ cup (60 ml) neutral oil such as grapeseed or canola; 1 tablespoon (15 ml) toasted sesame oil; 1 tablespoon (12 g) granulated sugar; ¼ cup (60 ml) water, cool; 1 tablespoon (9 g) toasted white sesame seeds; freshly ground black pepper, to taste, about ⅛ teaspoon (optional)

From the MyKitchenBank Kitchen

A nutty, herbaceous Korean-style dressing blended from fresh perilla (kkaennip) leaves, toasted perilla seeds, soy sauce, rice vinegar and garlic. It's creamy without any dairy and great on salads, grain bowls, tofu and grilled meats.

Prep: 15 min
Cook: 4 min
Wait: 20 min
Total: 39 min
Makes: About 1 cup (240 ml), eight 2-tablespoon servings

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Ingredients

8 servings

3 tablespoons (27 g) raw perilla seeds (deulkkae), rinsed and drained if not pre-cleaned
8 large leaves (15 g) fresh perilla leaves (kkaennip), washed, dried, thick stems removed, torn into pieces
3 tablespoons (45 ml) soy sauce
3 tablespoons (45 ml) unseasoned rice vinegar
2 cloves (8 g) garlic, peeled and finely grated or minced
¼ cup (60 ml) neutral oil such as grapeseed or canola
1 tablespoon (15 ml) toasted sesame oil
1 tablespoon (12 g) granulated sugar
¼ cup (60 ml) water, cool
1 tablespoon (9 g) toasted white sesame seeds
freshly ground black pepper, to taste, about ⅛ teaspoon (optional)

Equipment (6)

Small skillet (8-inch / 20 cm)
Blender or mini food processor (2-cup / 500 ml capacity or larger)
Microplane or fine grater
Measuring cups and spoons
Spatula
Clean 12-ounce (350 ml) jar with lid

Steps

Before you start

Wash perilla leaves and dry them completely; wet leaves water down the dressing.
Perilla seeds (deulkkae) are sold at Korean markets; ground perilla seed powder can replace them (see substitutions).
Use a blender or small food processor; an immersion blender in a tall jar also works.
Allow 20 minutes of resting time so the garlic mellows and flavors meld.

1
Toast the perilla seeds
- Heat an 8-inch (20 cm) dry skillet over medium-low heat.
- Add the perilla seeds and toast, stirring constantly with a spatula, for 3 to 4 minutes.
- Remove from the heat as soon as they smell nutty and some begin to pop.
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Ready when: Seeds smell nutty, look slightly darker and a few pop; they should not smell bitter or smoky.
Tip: Perilla seeds burn quickly. Tip them onto a plate right away so residual heat in the pan doesn't scorch them.
2
Cool the seeds
- Spread the toasted seeds on a plate and let them cool for 5 minutes.
- Blending them while hot can make the dressing taste harsh.
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Ready when: Seeds are no longer warm to the touch.
3
Prep aromatics
- While the seeds cool, tear the washed, fully dried perilla leaves into pieces after removing the thick stems.
- Grate the garlic finely with a microplane.
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Ready when: Garlic is a fine paste; leaves are in pieces roughly 1 inch (2.5 cm).
Tip: Dry leaves well with a towel; water clinging to them will thin the dressing.
4
Blend the base
- Add the cooled perilla seeds, soy sauce, rice vinegar, sugar, water and grated garlic to the blender.
- Blend on high for 30 seconds until the seeds are mostly broken down and the mixture looks cloudy and tan.
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Ready when: No whole seeds are visible and the sugar has dissolved.
Tip: Scrape down the sides once with a spatula if seeds cling to the walls.
5
Add leaves and oils
- Add the torn perilla leaves, neutral oil and toasted sesame oil.
- Blend on high for 30 to 45 seconds until the dressing is creamy, thick enough to coat a spoon, and flecked with green.
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Ready when: Dressing is emulsified, creamy and coats the back of a spoon.
Tip: Don't over-blend for several minutes; the leaves can turn the dressing bitter and muddy.
6
Stir in sesame seeds
- Pour the dressing into a jar.
- Stir in the toasted sesame seeds.
- Taste, and add black pepper if you like.
- If it is too thick to pour, stir in 1 to 2 teaspoons of water.
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Ready when: Dressing is pourable but thick, and tastes balanced: nutty, salty, tangy with a hint of sweetness.
Tip: Soy sauce varies in saltiness; if too salty, add a splash of water and a pinch more sugar.
7
Rest and mellow
- Cover the jar and let the dressing rest at room temperature for 15 minutes, then shake well before serving.
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Ready when: Raw garlic aroma is softer and the dressing smells nutty and herbal.

Good to know

Tips

Toast the seeds until just fragrant; under-toasted seeds taste grassy and over-toasted seeds taste bitter.
For a chunkier, more rustic texture, pulse the seeds briefly rather than blending fully.
Pair with crisp lettuces, cucumber, shredded cabbage, cold noodles, grilled tofu or grilled chicken.
Taste on a lettuce leaf rather than a spoon, since dressing always tastes stronger on its own.

Make ahead

"The dressing can be made up to 3 days ahead and refrigerated. Shake well and let it sit at room temperature for 10 minutes before using."

Storage & reheating

"Refrigerate in an airtight jar for up to 5 days; the oil may thicken and the green color will darken, so shake or stir well before using. Not recommended for freezing, as it separates when thawed. Serve cold or at room temperature."

Substitutions

raw perilla seeds (deulkkae) → 3 tablespoons ground perilla seed powder (deulkkae garu), skipping the toasting. Powder gives a slightly smoother, thicker dressing; add 1 to 2 extra tablespoons water if needed.
fresh perilla leaves (kkaennip) → 6 fresh shiso leaves plus 4 fresh mint leaves. Gives a similar herbal-minty note; the flavor will be a little brighter and less earthy.
soy sauce → tamari. Makes the dressing gluten-free; use the same amount.
granulated sugar → honey or maple syrup, 1 tablespoon. Dissolves easily; honey makes it non-vegan.