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Heat a stock pot over medium heat. Once heated, add sesame oil and add your garlic, ginger, and shallot. Saute until fragrant.
Add the ground pork. Cook for 4-5 minutes until it's no longer pink.
Add doubanjiang, miso paste, sugar and sesame seeds and mix them in well with the meat for 2 minutes - make sure not to burn.
Add your chicken stock, salt and pepper. Taste and salt more if needed. Boil everything together over medium heat for 5 minutes - you can add your bean sprouts and corn and boil for 1 more minute until the bean sprouts are cooked or add it as a topping later and pour the hot soup over it when plating.