In a skillet over medium heat, add the ground beef, salt, pepper, and crushed red pepper. Cook until browned (about 8 minutes).
Drain grease.
Add garlic and cook for one additional minute.
Reduce heat to low, add chili garlic sauce, and rice wine vinegar. Stir to combine. Remove the pan from heat. Cover to keep warm.
In a small saucepan, add about 2 inches of water and bring to a boil.
Add eggs and boil for 6 minutes. Remove eggs and place them in a bowl of ice to stop the cooking. Peel and set aside.
In a large saucepan, bring 4 quarts of salted water to a boil.
Add ramen noodles, reserving flavor packets. Cook for three minutes, or until the noodles are cooked through.
Reserve 1 cup of the noodle water, but drain the rest. Add the reserved water, flavor packets, and noodles to the beef mixture. Toss to combine.
Separate the ramen into 6 bowls, top with sesame seeds and green onions, and half a soft boiled egg. Serve warm.