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.
Rinse the bamboo shoot and slice it into 5cm squares.
Stir-fry the garlic, onion, and pork in a pan with OTTOGI CORN OIL.
Add the carrot, bell pepper, and bamboo shoot into the stir-fry.
Mix OTTOGI 3 MINUTE BLACK BEAN SAUCE and the oyster sauce into the pan and stir-fry until the sauce is of desired consistency.
Soak the rice papers into warm water to wrap the pork jjajang and enjoy.