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Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add onions and cook until they are fully translucent and start to brown, about 6 minutes. Stir in grated garlic and ginger, and cook for 1 minute.
Pat ground beef and pork dry using a paper towel, then add to the skillet, breaking up with the back of a spoon. The meat will release a lot of liquid—continue cooking, stirring often to help the liquid evaporate, until the meat is browned and cooked through and liquid has mostly evaporated, about 12–15 minutes.
Add ½ cup sake to the skillet and cook for 1 minute. Add ½ cup of apple juice, ¼ cup of Momofuku Soy Sauce, 1–2 tablespoons of Momofuku Chili Crunch, and 5 noodle sauce packets. Bring to boil, then cover and simmer for 15 minutes.
While the sauce is simmering, boil noodles for 2 minutes, then drain and shake dry.
When the ragu is done simmering, taste and check for seasoning—adding more Momofuku Soy Sauce and Chili Crunch, as needed. When you are ready to serve, toss with noodles and top with scallions.