I Asked Chefs in Korea To Upgrade My Instant Ramen

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 1 clove Garlic (minced)
• 0.5 cup Leek (thinly sliced, white and light green parts only)
• 100 grams Ground Pork (lean ground pork or pork mince)
• 0.5 teaspoon Salt (adjust to taste)
• 300 ml Water (room temperature)
• 1 package Instant Lamian Noodles (any brand of instant Chinese wheat noodles)
• 1 sheet Nori Sheet (toasted and crushed for oil infusion)
• 1 teaspoon Matcha Powder (culinary grade, sifted)
• 100 grams Chashu Pork Neck (pre‑cooked, chilled, sliced very thin)
• 1 teaspoon Optional Garnish: Sesame Seeds (toasted)

Instructions

1. Prepare Aromatics

   Heat 2 tbsp olive oil in a frying pan over low heat. Add the minced garlic and sliced leek, stirring gently until fragrant but not browned, about 2 minutes.

   Time: PT2M

   Temperature: low

2. Add Pork and Season

   Add the ground pork to the pan, break it up, and stir for 2 minutes until just cooked. Sprinkle with ½ tsp salt.

   Time: PT2M

   Temperature: low

3. Create the Broth

   Pour 300 ml water into the pan, increase heat to medium, and bring to a gentle simmer. Let it cook for 10 minutes, allowing flavors to meld.

   Time: PT10M

   Temperature: medium

4. Strain the Broth

   Place a fine mesh sieve over a clean saucepan and pour the broth through, discarding solids. Set the clear broth aside.

   Time: PT2M

5. Make Nori Oil

   Toast the nori sheet directly over the flame for 10 seconds until fragrant. Transfer to a small bowl, add 1 tsp olive oil, and crush the nori into the oil with the back of a spoon.

   Time: PT2M

   Temperature: high

6. Add Matcha

   Stir the sifted 1 tsp matcha powder into the hot broth until fully dissolved, giving the broth a vibrant green hue.

   Time: PT1M

   Temperature: hot

7. Cook the Noodles

   Bring a separate pot of water to a boil, add the instant lamian noodles, and cook for 3 minutes or until al dente. Drain and set aside.

   Time: PT3M

   Temperature: boiling

8. Slice Chashu

   Using a sharp knife, slice the chilled chashu pork neck as thinly as possible (ideally paper‑thin).

   Time: PT3M

9. Assemble the Ramen

   Divide the cooked noodles into two bowls. Ladle the hot matcha broth over the noodles, arrange the thin chashu slices on top, drizzle the nori oil, and sprinkle optional toasted sesame seeds.

   Time: PT2M

   Temperature: hot

Nutrition Facts

Calories

460

Protein

22 g

Carbohydrates

58 g

Fat

13 g

Fiber

3 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Leek: green onion, shallots
• Instead of Ground Pork: ground chicken, ground turkey
• Instead of Salt: soy sauce (reduce water)
• Instead of Water: low‑sodium chicken broth (250 ml)
• Instead of Instant Lamian Noodles: instant ramen noodles
• Instead of Nori Sheet: dried seaweed flakes
• Instead of Matcha Powder: green tea powder (less vibrant)
• Instead of Chashu Pork Neck: braised pork belly, thinly sliced roast beef
• Instead of Optional Garnish: Sesame Seeds: crushed peanuts

Equipment Needed

• Saucepan
• Frying Pan
• Fine Mesh Sieve
• Chef's Knife
• Cutting Board
• Ladle
• Tongs (optional)
• Small Bowl (optional)

Critical Steps — Do Not Skip

• Keeping the broth on low heat to maintain a white color.
• Straining the broth to achieve a clear, silky texture.
• Toasting nori just enough to release aroma without burning.
• Cooking noodles al dente to prevent mushiness when combined with broth.

Chef Tips from the Video

• Use culinary‑grade matcha for a bright color and fresh flavor.
• For extra depth, add a splash of chicken stock to the water before simmering.
• Thinly sliced chashu absorbs the broth quickly, giving each bite maximum flavor.

Troubleshooting

Storage

Refrigerator: Store broth in an airtight container for up to 2 days.

Freezer: Broth freezes well for up to 1 month; reheat gently before use.

Room temperature: Do not store cooked noodles or broth at room temperature for more than 2 hours.

Make-Ahead Tips

• Broth can be prepared up to 24 hours in advance and refrigerated.
• Slice chashu and store in a sealed bag; keep cold until serving.

Frequently Asked Questions