Soybean oil

大豆油 / dàdòu yóu · soybean oil

Flavor and role

A neutral refined oil from soybeans and the most common cooking oil in Korean and Chinese homes. Its high smoke point suits high-heat stir-frying and deep-frying.

Smoke point

230℃

Typical dishes and uses

High-heat Chinese stir-fries, jeon and Korean pancakes, deep-frying

Substitutes

Replace 1:1 with vegetable, corn or canola oil.

Storage

Keep in a dark place at room temperature. Use within 6 months of opening and keep the cap tightly closed to prevent oxidation.

Main countries

United States · China · Brazil

Updated 2026-10-10