Introduction

Deulkkaegaru (들깨가루) is Korean perilla seed powder. It is made by toasting and grinding the small seeds of the perilla plant, the same plant whose leaves (kkaennip) are used for Korean wraps and pickles.

Although perilla seeds look a little like sesame seeds, they are a different plant with their own flavor. In Korean home cooking, a few spoonfuls of deulkkaegaru turn simple soups and vegetable side dishes creamy, nutty, and comforting.

What is Deulkkaegaru Made Of?

Deulkkaegaru is made from just one ingredient: perilla seeds (deulkkae). The seeds are toasted and then ground into a coarse or fine powder. Because the seeds are rich in oil, the powder is slightly moist and clumpy rather than dusty.

• Hulled perilla seed powder (거피 들깨가루) – the husks are removed, giving a light beige, smooth powder that is best for soups
• Whole perilla seed powder – ground with the husks, darker and more textured, with a stronger flavor
• Perilla oil (deulgireum) – pressed from the same seeds; a related product used for drizzling and stir-frying

What Does Deulkkaegaru Taste Like?

Deulkkaegaru has a rich, toasty, nutty flavor with a slightly earthy, herbal note that is different from sesame. When stirred into hot broth, it thickens the soup and gives it a creamy, almost milky body.

Popular Korean Dishes That Use Deulkkaegaru

Deulkkae Miyeok-guk (Perilla Seaweed Soup)

A creamy, nutty version of Korean seaweed soup, thickened with perilla seed powder.

Deulkkae Kalguksu

Hand-cut wheat noodles in a thick, savory perilla seed broth, often served with mushrooms or potatoes.

Gamjatang (Pork Bone Stew)

The spicy pork bone stew is often finished with a generous spoonful of perilla seed powder for extra richness.

Deulkkae Namul (Perilla-Seasoned Vegetables)

Vegetables such as dried radish greens, mushrooms, or taro stems braised with perilla oil and powder.

Easy Deulkkae Miyeok-guk Recipe (Serves 2)

A meat-free, creamy seaweed soup ready in about 25 minutes.

Ingredients

• 10 g dried miyeok (sea mustard)
• 1 tbsp perilla oil or sesame oil
• 1 tsp minced garlic
• 1 tbsp Korean soup soy sauce (guk-ganjang)
• 1 L anchovy-kelp broth or water
• 3 tbsp hulled deulkkaegaru (perilla seed powder)
• Salt to taste

Instructions

1. Soak the seaweed. Soak the miyeok in cold water for 10–15 minutes until soft. Rinse, squeeze out the water, and cut into bite-size pieces.
2. Sauté. Heat the oil in a pot over medium heat. Add the miyeok and garlic and stir-fry for 2 minutes.
3. Season. Add the soup soy sauce and stir for another 30 seconds.
4. Simmer. Pour in the broth, bring to a boil, then simmer on medium-low heat for about 15 minutes.
5. Add the perilla powder. Mix the deulkkaegaru with a ladle of hot broth to make a smooth paste, then stir it into the soup. Simmer for 2–3 more minutes.
6. Finish. Taste and add salt if needed. Serve hot with rice.

Tip: Add the perilla powder at the end. Long boiling can make the soup thick and pasty, and it dulls the toasty aroma.

Where to Buy Deulkkaegaru

Deulkkaegaru is sold in bags at Korean grocery stores, usually near the sesame seeds and grains. Look for “perilla seed powder” or “ground perilla seeds.”

United States

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Amazon
https://www.amazon.com/s?k=korean+perilla+seed+powder

H-Mart
https://www.hmart.com/search?type=product&q=perilla seed

Canada

Amazon Canada
https://www.amazon.ca/s?k=korean+perilla+seed+powder

Europe

Amazon UK
https://www.amazon.co.uk/s?k=korean+perilla+seed+powder

How to Store Deulkkaegaru

Perilla seeds are high in delicate oils that turn rancid quickly at room temperature. After opening, seal the bag tightly and keep it in the refrigerator, or in the freezer for longer storage. If the powder smells stale or bitter, it is time for a new bag.

Conclusion

Deulkkaegaru is the nutty perilla seed powder that makes Korean soups creamy and comforting. Stir a few spoonfuls into seaweed soup or noodle broth and you will taste why it is a staple in Korean home kitchens.