|200 g||Natural meat minced pork|
|¼ cup||ginger, julienned|
|2 tbsp||garlic, minced|
|2 tbsp||My Choice onion, chopped|
|1 pack||OTTOGI pork chajang sauce|
|¼ cup||Chinese wine|
|½ cup||chicken stock|
|¼ cup||Tops soy bean oil|
|30 g||corn flour|
|2 pack||udon noodle|
|½ cup||Spring onion, cut into pieces|
- Heat oil in a pan over medium heat, sauté ginger, garlic, onion and minced pork together. Add OTTOGI pork chajang sauce , Chinese wine, shoyu and stock in the pan.
- Thicken the mixture with corn flour mixed with water then slowly added to the mixture.
- In a pot, bring water to boil, cook noodle until cooked. Serve udon noodle in a bowl and top with the Chajangmyeon sauce.