# Components:
→ Noodles
01 - 4 packs instant ramen noodles (3 oz each), discard seasoning packets
→ Meat Sauce
02 - 1.1 lbs ground pork
03 - 2 tablespoons vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 2 tablespoons grated ginger
07 - 2 tablespoons gochujang (Korean chili paste)
08 - 1 teaspoon crushed red pepper flakes
09 - 1 can (14 oz) crushed tomatoes
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon granulated sugar
13 - Salt and freshly ground black pepper, to taste
→ Cheese Layer
14 - 1 cup ricotta cheese
15 - 1 large egg
16 - 1 cup shredded mozzarella cheese, divided
17 - 0.5 cup grated parmesan cheese, divided
18 - 2 green onions, thinly sliced, for garnish (optional)
# Method:
01 - Preheat oven to 350°F (180°C).
02 - Boil ramen noodles for 2 minutes less than package directions. Drain and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Sauté onion, garlic, and ginger until fragrant and translucent, about 3 minutes.
04 - Add ground pork and cook until browned, breaking it up with a spoon.
05 - Stir in gochujang, red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer for 10 minutes until slightly thickened.
06 - Mix ricotta cheese, egg, half the mozzarella, and half the parmesan in a bowl until evenly combined.
07 - Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish.
08 - Arrange a layer of ramen noodles (about one pack), then spread a third of the ricotta mixture and a third of the meat sauce over the noodles.
09 - Repeat twice more with noodles, ricotta mixture, and meat sauce, finishing with the last portion of meat sauce.
10 - Sprinkle remaining mozzarella and parmesan cheese evenly across the top.
11 - Cover with aluminum foil and bake for 20 minutes.
12 - Remove foil and bake for an additional 10 to 15 minutes until cheese is bubbling and lightly golden.
13 - Let stand for 10 minutes before slicing. Garnish with green onion if desired.
