From travel writer to 'deulgireum' artisan: Okhee Mill reinvents perilla oil for next generation

WONJU, Gangwon Province — Long before it gained recognition as a health food, perilla oil held a place of quiet importance in Korean kitchens and farmlands. Known as "deulgireum" in Korean, the aromatic oil has deep roots in Korean culinary and agricultural history, dating back thousands of years. Despite its longevity, perilla oil saw a decline in popularity in the late 20th century, as processed vegetable oils and imported fats became more common. Moon Ji-yeon didn’t always see perilla oil as her calling. A passionate traveler, she previously wrote for Lonely Planet Magazine Korea, but she lost her job when the COVID-19 pandemic hit. Instead of following other career options, she chose to return to her hometown of Wonju, Gangwon Province, to carry on the family business of oil pressing. "At first, I just wanted to help my mom — the work is physically demanding," Moon, owner of artisanal perilla roastery and cafe Okhee Mill, said in a recent interview with The Korea Times. "Then I saw how much satisfaction my mom got from her work. Customers would bring their own perilla or sesame sWeiter zum vollständigen Artikel bei Korea Times Weiter zum vollständigen Artikel bei Korea Times