Perilla ocymoides is a synonym of Perilla frutescens commonly known as Korean perilla because of extensive cultivation in Korea. It is a perennial plant from the mint family. Perilla leaves are usually used in cooking to wrap a piece of pork or namul, as part of a popular Korean cuisine eaten with steamed vegetable and seasoned with soybean paste. The leaf has its unique scent, and it is because of aroma compounds such as perillaketone and I-perillaldehyde. Also, perilla leaf contains various ingredients that are helpful for health. In addition, a study found that abundant rosmarinic acid and luteolin of perilla leaf can be effective for skin brightening effect by inhibiting melanin synthesis.