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Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions.
Reserve 1 cup of the pasta’s cooking water. Drain the spaghetti in a colander. Add the spaghetti back to the cooking pot and set it aside.
While the pasta cooks: warm 2 tablespoons of the butter in a skillet over medium-low heat. Add the garlic and cook for 1 minute, until it turns golden but not brown.
Stir in the gochujang paste, vinegar, and agave. Bring to a simmer over medium heat and cook for 1 minute, stirring constantly. Remove the skillet from the heat.
Pour the sauce and the remaining 1 tablespoon of butter into the pot of spaghetti. Stir well until the butter melts and the noodles are coated. Add small amounts of the pasta cooking water as needed to thin the sauce and help it coat the noodles evenly.
Season the noodles to taste with salt and pepper. Garnish with minced cilantro and scallions and serve hot!