Step 1

Bring a large pot of water to a boil. Salt the water and follow the package instructions to cook the noodles to al dente.

Step 2

In the meantime, prepare the garlic, shallot, and mushrooms.

Step 3

In a large skillet (12-inch), preheat it over medium until it feels warm. Add 2 tbsp oil, garlic, shallot, and a pinch of salt. Saute for 15 seconds.

Step 4

Add mushrooms, 1 tbsp oil, and another pinch of salt. Saute until the mushrooms turn slightly softer, about 3 minutes.

Step 5

Push the mushrooms to the side of the pan and add the gochujang paste to the center. Stir and saute for 10 seconds to release the aroma.

Step 6

Add the milk cream. Stir with a wooden spoon until the paste and the cream are fully incorporated, about 1 minute. Turn off the heat if you are still waiting for the noodles to get boiled so that the sauce is not over reduced

Step 7

Once the noodles are cooked to al dente, drain the pasta and reserve ¼ cup of noodle water. Add the pasta to the pan, stir, and coat to combine with the sauce for 30 seconds.

Step 8

Add the butter, continue to stir, and allow it to melt. The butter will give the noodles a shine and the sauce will turn thicker and glossier in about 3 minutes. If it feels dry, add the reserved noodle water.

Step 9

To serve, transfer the pasta to a large serving plate. Sprinkle with parmesan and chive. Serve hot or warm.