Finely chop the garlic and dried red chili peppers.

Heat sesame oil in a frying pan over low heat. Add the garlic and chili peppers and cook until fragrant.

Add the ground pork, season lightly with salt and pepper, and cook, breaking it up as it browns. (Let it sear before stirring for best flavor.)

Push the pork to the side and add the doubanjiang. Sauté it in the pan to bring out its spiciness.

Add Shaoxing wine, oyster sauce, and gochujang. Mix well, then sprinkle with Sichuan pepper if using.

For extra heat, adjust the spiciness with chili oil or ground chili pepper to your liking.

Cook off any excess liquid. The Taiwanese-style ground pork is ready.

In a pot, bring the water to a boil. Add the soup seasonings to make the ramen broth. (You can also use store-bought soy sauce ramen soup.)

Generously add the Taiwanese-style ground pork on top.

Pour the hot ramen soup over everything.

Drizzle with chili oil to taste.

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