Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water.

Salt the water generously—it should taste like the sea • Pasta is tender but still firm in center

While pasta cooks, combine softened butter, gochujang, honey (1 tbsp), garlic (3 cloves), and soy sauce (1 tsp) (if using) in a large serving bowl. Mash and stir with a fork until smooth and uniform—a thick red paste.

Room temperature butter is crucial—cold butter won't mix smoothly • Bright red-orange paste, fully combined • Sweet, spicy, fermented aroma

Drain pasta (do not rinse). Immediately dump hot pasta directly onto the butter paste in the bowl. Toss vigorously with tongs for 30 seconds.

Speed is key—hot pasta cooks the raw garlic and melts the butter • Noodles turning red-orange as butter melts

Add pasta water in 2-3 tablespoon splashes while tossing constantly. Continue adding and tossing until sauce is glossy and clings to every strand. The water and butter should bind, not separate.

Pasta water's starch binds the butter—don't skip this step • Shiny, red-coated noodles with creamy sauce

Top with scallions (2 whole) and sesame seeds (1 tbsp). Serve immediately.

Eat immediately—emulsions break as they cool • Glossy red noodles topped with green scallions and white sesame