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Heat your oven to 240°C fan.
Halve the onions lengthwise and trim the top and a little of the base of the onion (you want to ensure the halves stay whole).
Arrange the onions cut-side-down in a single layer in a large, deep baking dish.
Place the butter, gochujang and boiling water in a bowl and whisk until the butter is melted. Pour the sauce over the onions, wrap tightly with foil and roast for 35 minutes.
Take the onions out of the oven and reduce the temperature to 210°C fan. Remove the foil, flip the onions so they’re cut-side-up and baste with the sauce. Roast uncovered for a further 40 to 45 minutes, basting every 10 minutes, or until the onions are nice and soft and beginning to char at the edges and the sauce has thickened.
Transfer the onions to a plate and pour over the sauce. Top with the spring onions, fresh coriander and sprinkle of sesame seeds then serve.