Fragrant, clean fresh perilla oil

This oil isn't mass-produced: it's made in small batches with real care.

The perilla seeds are gently dried, not roasted, before being low-temperature pressed, creating a beautifully balanced oil with a light, nutty aroma and a smooth finish.

Made with 100% Korea-grown perilla seeds from local farmers in the Mt. Jirisan region.

What does it taste like?

Compared to toasted perilla oil, this untoasted oil is much lighter in both taste and aroma.

Exceptionally high in Omega-3

Higher than mackerel and other common plant-based oils.

Perfect for salads, yogurt, or drizzled over freshly cooked rice. For a simple daily ritual, enjoy a spoonful straight each morning.

What makes this untoasted perilla oil special?

100% Korea-grown perilla seeds, dried and pressed at low temperatures, and produced in a HACCP-certified facility.

A simple way to add more plant-based Omega-3 to your daily diet.

More Omega-3 than mackerel

Mackerel has 4.5 g of Omega-3 per 100 g. Untoasted perilla oil has 60 g.

It's also richer in Omega-3 than any other plant-based oil: 60.1% of its fatty acids, ahead of flaxseed oil (58.0%), soybean oil (8.2%), corn oil (1.6%), sesame oil (0.5%) and grapeseed oil (0.3%).

Omega-3 fatty acid composition (% of total fatty acids). Source: National Institute of Crop Science, Rural Development Administration, Korea.

Quality assurance

Every batch undergoes regular quality testing, including screening for benzopyrene, so you can enjoy your perilla oil with confidence.

Test reports shown: 320 pesticide residues not detected (the maker's sesame seeds, Dec 2022) and benzopyrene not detected, within Korean food safety standards (the maker's sesame oil, May 2025).

Good enough for the ones we love most

We wouldn't settle for anything less than the very best for our own family. Our perilla oil is regularly tested to ensure no detectable benzopyrene.

What is benzopyrene? A naturally occurring compound that can form when foods are exposed to very high temperatures or smoke. In perilla oil, it can develop if the seeds are roasted too aggressively before pressing. Because it is classified as a potential carcinogen, reputable producers test for it regularly.

Made with 100% Korea-grown perilla seeds

Never blended with imported seeds from China or India.

Low-temperature dried and pressed

Using the lowest possible heat, the perilla seeds are gently dried and pressed to preserve their natural flavor and nutrients.

Light-protective amber glass

Designed to block harmful light and preserve the oil's fresh taste, aroma and quality.

HACCP-certified

Our perilla oil is produced in a HACCP-certified facility, meeting strict food safety and hygiene standards at every stage of production. With systematic quality control and rigorous sanitation, you can enjoy every bottle with confidence.

From the foothills of Jirisan, we keep making perilla oil with the same care, craftsmanship and dedication, bringing you the natural goodness of Korean perilla, safely and authentically.

Which perilla oil should I choose?

Fresh-pressed untoasted (this one): light, clean and delicate. The seeds are gently dried using minimal heat, with no roasting, then low-temperature pressed.

Fresh-pressed toasted: a rich, naturally nutty flavor. The seeds are lightly roasted at low temperatures, then low-temperature pressed to preserve flavor and nutrients.

Rich toasted: a deep, bold roasted flavor. The seeds are roasted longer at a controlled temperature, then low-temperature pressed.

Burnt perilla oil, by contrast, tastes strong, bitter and smoky: the seeds are roasted at excessively high temperatures before pressing.

Which one for which dish?

Untoasted (this one) keeps the pure, natural perilla flavor with no added heat: salads, yogurt, freshly cooked rice, or as a finishing oil.

Toasted has a balanced roasted flavor and rich, nutty aroma: bibimbap, namul (vegetable side dishes), salad dressings, dipping sauces, baby food and marinades.

Rich toasted has a deep, bold roasted flavor: bibimbap, namul, seaweed soup, meat marinades and Korean BBQ.

All Happy Jeong-Eun perilla oils are regularly tested for benzopyrene and produced in a HACCP-certified facility.

Keep it cool, and refrigerate after opening

Keep it away from light. Direct sunlight makes the oil deteriorate and lose quality, which is why it comes in an amber bottle.

Minimize air exposure. Close the cap tightly after each use to slow oxidation, and for the best quality, finish it within 6 months of opening.

Store it cool. Low-temperature pressed oils are sensitive to heat, so refrigerate after opening to keep it fresh and flavorful. It may cloud or set in the fridge or in winter; that doesn't affect its quality.