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 shoyu
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


  1. 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.
  2. Thicken the mixture with corn flour mixed with water then slowly added to the mixture.
  3. In a pot, bring water to boil, cook noodle until cooked. Serve udon noodle in a bowl and top with the Chajangmyeon sauce.