Matcha Ramen blends Japanese matcha tea, traditionally used in sweets and drinks, with Korean ramen culture. The combination reflects modern Korean chefs experimenting with Japanese ingredients to create vibrant, health‑focused street food.

While classic Korean ramyeon does not use matcha, some Seoul‑area cafés have introduced matcha‑infused broths as a seasonal twist, often paired with pork chashu and seaweed to balance bitterness with umami.

It is usually served in a shallow bowl, topped with thinly sliced chashu, a drizzle of nori‑infused oil, and a sprinkle of toasted sesame seeds, allowing diners to mix the broth and garnish before eating.

Matcha Ramen is a modern comfort food often enjoyed during late‑night gatherings, study sessions, or as a special treat at pop‑up food festivals celebrating fusion cuisine.

The bright green matcha broth provides a subtle earthy bitterness that contrasts with the rich pork fat, while the nori oil adds a sea‑savory note, creating a balanced flavor profile rarely found in traditional ramen.

Common errors include overheating the broth (which darkens the color), over‑cooking the noodles, and burning the nori when making the oil. Follow low‑heat simmering and watch the toast time closely.

Low heat prevents the broth from turning cloudy and keeps the delicate matcha flavor bright. High heat can cause the fats to emulsify, resulting in a dull, greasy broth.

Yes, the broth can be prepared up to 24 hours in advance. Cool it quickly, refrigerate in an airtight container, and reheat gently on low heat before adding noodles.

The broth should be a clear, vibrant green with a silky mouthfeel. Noodles should be firm yet tender (al dente), and the sliced chashu should be paper‑thin, glossy from the broth.

The broth will be hot (around 95‑98 °C) and slightly frothy. Noodles will float and have a slight resistance when bitten. The chashu will be warmed through but still tender.

The YouTube channel Danny Kim focuses on creative Korean street‑food upgrades, showcasing how to transform everyday instant meals into gourmet‑level dishes with simple techniques and bold flavors.

Danny Kim emphasizes rapid, kitchen‑hack style transformations of instant products, often incorporating international ingredients like matcha or cheese, whereas many Korean channels stick to traditional recipes and slower cooking methods.