Korean green tea cooking ideas
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Korean Green Tea in Cooking: 4 Original Ideas
Nokcha is not just for the cup. Vinaigrette, flavoured salt, marinade, shortbread: four creative and simple ways to explore Korean green tea as an ingredient.
By Maison Boseong · Seoul, South Korea · May 2025 · 6 min read
Korean green tea, called Nokcha (녹차), is primarily known as a beverage. Yet in Korea, it has long found its way into the kitchen: dried and ground leaves flavour noodles, pastries and even savoury dishes. Here are four accessible ideas for starting to cook with it.
Which Korean Green Tea to Choose for Cooking?
Not all Korean green teas behave the same way in cooking. The choice of grade and format (whole leaves, ground leaves, matcha) determines the intensity and texture achieved.
| Type | Format | Culinary uses | Intensity |
|---|---|---|---|
| Korean matcha | Fine powder | Cakes, lattes, creams, shortbread | Strong |
| Ground Jungjak | Coarsely ground leaves | Marinades, flavoured salts, vinaigrettes | Medium |
| Brewed Sejak | Concentrated liquid tea | Cooking bases, tea rice, broths | Light to medium |
| Dried leaves | Whole leaves | Smoking, decorations, aromatic crusts | Variable |
For the recipes that follow, you can use either Korean matcha or finely ground Jungjak leaves. Our matcha selection and our Korean green tea range cover both formats.
Idea 1: Nokcha and Sesame Vinaigrette
Nokcha and Sesame Vinaigrette
For salads, grilled vegetables, raw fish · Prep: 3 min
This Korean-inspired dressing combines the slight vegetal bitterness of green tea with the richness of roasted sesame. It pairs beautifully with green salads, steamed vegetables and raw salmon.
Ingredients for 4 people
- 1 tsp ground Korean green tea (or culinary matcha)
- 3 tbsp roasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp honey
- 1 clove garlic, grated
Whisk all ingredients together until emulsified. The dressing keeps for 5 days in the fridge. Shake before use.
« In Korea, tea leaves do not always end up in the cup. They have flavoured noodles, pastries and marinades for centuries. »
Idea 2: Korean Green Tea Flavoured Salt
Nokcha Salt
For finishing dishes, fish, eggs, cheese · Prep: 5 min
Flavoured salt with green tea is one of the most elegant condiments to have in the kitchen. Its pale green colour is visually striking, and its flavour brings a vegetal, slightly umami note to dishes. In Korea, it can be found in fine food shops and luxury hotels.
Ingredients
- 100 g flaky sea salt (fleur de sel type)
- 5 g Korean matcha (1 heaped tsp)
- Optional: zest of one dried lime
Gently mix the matcha with the salt, taking care not to crush the flakes. Add the lime zest if desired. Store in an airtight jar away from light.
Idea 3: Green Tea Marinade for Poultry and Fish
Nokcha Marinade
For chicken, salmon, prawns · Marinating: 30 min to 2 hours
Very concentrated green tea makes a remarkable marinade base: its tannins slightly tenderise proteins, and its vegetal aromas add a subtle complexity that sets it apart from classic marinades. This technique is used in contemporary Korean cuisine.
Ingredients for 500 g of protein
- 100 ml very concentrated Korean green tea (5 g leaves for 100 ml)
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp honey
- 2 cloves garlic, grated
- 1 tsp fresh ginger, grated
Mix all ingredients together. Marinate proteins for at least 30 minutes (2 hours for chicken). Cook in a pan, oven or on the barbecue. The marinade caramelises beautifully during cooking.
Idea 4: Korean Green Tea Shortbread
Nokcha Shortbread
Melt-in-the-mouth green tea biscuits · Prep: 15 min · Baking: 15 min · Makes 20 biscuits
Shortbread is the ideal format for showcasing Korean matcha in baking: its sandy, melt-in-the-mouth texture, its richness in butter and its absence of dominant sugar give full space to the green tea aromas. The natural green colour is beautiful in this biscuit.
Ingredients
- 8 g Korean matcha (2 tsp)
- 200 g plain flour
- 125 g very cold unsalted butter, diced
- 60 g icing sugar
- 1 pinch of salt
- 1 tsp vanilla extract
Mix flour, sifted matcha, icing sugar and salt. Rub in the cold butter with your fingertips until sandy. Shape into a log, wrap and refrigerate for 30 minutes. Cut into 1 cm rounds and bake at 160°C for 15 minutes. The biscuits should remain pale.
The Korean teas for these recipes
From ceremony-grade matcha for desserts to bold green teas for marinades, here are the right references for cooking.
Matcha · Jeju · Powder
Korean Matcha
For shortbread, cakes and flavoured salts. Intense green colour, gentle flavour.
See the selection →Nokcha · Leaves · Cooking
Korean Green Teas
Sejak and Jungjak for marinades, vinaigrettes and concentrated infusions.
See the teas →Organic · Orga · Quality
Organic Korean Teas
The Orga certified organic range, for recipes with fully traceable ingredients.
See the organic range →Cook with Korean green tea from Boseong
Express delivery to France via DHL. Use code BIENVENUE10 for 10% off your first order.
See Korean matcha See green teasAbout the author:Nico Lesage is the founder of Maison Boseong. An expert in Korean teas, he has lived in Seoul since 2011. Every year, he travels to the peninsula’s tea gardens to source exceptional harvests directly from local producers.