Chili Jjajang Japchae Wrap

Yields1 Serving

 1 OTTOGI 3 MINUTE BLACK BEAN SAUCE
 2 tbsp OTTOGI CORN OIL
 3.53 oz Pork
 ½ Onion
 ½ Green Bell Pepper
 ½ Red Bell Pepper
 ¼ Carrot
 1 Bamboo Shoot
 1 tbsp Oyster Sauce
 1 tbsp Liquid Starch
 ½ tbsp Minced Garlic

1

Cut the pork into 0.3cm x 5cm size and slice the red and green bell peppers, carrot, and onion as the same size as the pork.

2

Rinse the bamboo shoot and slice it into 5cm squares.

3

Stir-fry the garlic, onion, and pork in a pan with OTTOGI CORN OIL.

4

Add the carrot, bell pepper, and bamboo shoot into the stir-fry.

5

Mix OTTOGI 3 MINUTE BLACK BEAN SAUCE and the oyster sauce into the pan and stir-fry until the sauce is of desired consistency.

6

Soak the rice papers into warm water to wrap the pork jjajang and enjoy.

CategoryCuisine

Ingredients

 1 OTTOGI 3 MINUTE BLACK BEAN SAUCE
 2 tbsp OTTOGI CORN OIL
 3.53 oz Pork
 ½ Onion
 ½ Green Bell Pepper
 ½ Red Bell Pepper
 ¼ Carrot
 1 Bamboo Shoot
 1 tbsp Oyster Sauce
 1 tbsp Liquid Starch
 ½ tbsp Minced Garlic

Directions

1

Cut the pork into 0.3cm x 5cm size and slice the red and green bell peppers, carrot, and onion as the same size as the pork.

2

Rinse the bamboo shoot and slice it into 5cm squares.

3

Stir-fry the garlic, onion, and pork in a pan with OTTOGI CORN OIL.

4

Add the carrot, bell pepper, and bamboo shoot into the stir-fry.

5

Mix OTTOGI 3 MINUTE BLACK BEAN SAUCE and the oyster sauce into the pan and stir-fry until the sauce is of desired consistency.

6

Soak the rice papers into warm water to wrap the pork jjajang and enjoy.

Chili Jjajang Japchae Wrap