Cook the pasta

• Boil the pasta in salted water until al dente.
• Reserve some pasta water, then drain the noodles.

Make the sauce

• Melt the butter over medium-low heat.
• Sauté the garlic and the white parts of the scallion with a pinch of salt.
• Add the gochujang, rice vinegar and honey and stir to combine.

Toss the noodles

• Return the noodles to the pan.
• Add pasta water a little at a time to thin the sauce, tossing until it clings to the noodles.

Serve

• Top with the scallion greens.
• Optionally add a fried egg or sliced chicken for a complete meal.