01 - Preheat oven to 180°C (350°F).
02 - Boil ramen noodles for 2 minutes less than package directions. Drain and set aside.
03 - Warm vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté for 3 minutes until fragrant and translucent.
04 - Add ground pork to skillet. Cook until browned, breaking up meat with a spoon.
05 - Stir in gochujang, crushed red pepper, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer for 10 minutes until slightly thickened.
06 - In a bowl, combine ricotta cheese, egg, half of the mozzarella, and half of the parmesan. Blend until smooth.
07 - Spread a thin layer of meat sauce in a large baking dish (9x13-inch). Add a layer of ramen noodles, arranged to fit. Spread one-third of the ricotta mixture over noodles, followed by one-third of meat sauce. Repeat layering twice more, finishing with meat sauce.
08 - Sprinkle remaining mozzarella and parmesan evenly over top.
09 - Cover dish with aluminum foil and bake for 20 minutes.
10 - Remove foil and bake for an additional 10 to 15 minutes, until cheese is bubbling and lightly golden.
11 - Let rest for 10 minutes to set before slicing. Garnish with green onions if desired.