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Cook the pasta according to the package instructions. Before draining, reserve one cup of the pasta water. Drain and set aside.
In a large pan, heat the butter and olive oil over medium heat. Add the chopped shallot and sauté until it becomes translucent, 2 to 4 minutes. Add the minced garlic and cook another 30 to 60 seconds.
Next, add the gochujang and gochugaru flakes, and cook until the gochujang slightly darkens in color, 2 to 3 minutes. Reduce the heat to medium and add the soju. Simmer until it reduced by half, 4 to 5 minutes.
Pour in the heavy cream and ½ cup of parmesan shreds. Continue to mix until the parmesan cheese has melted throughout. Off the heat, toss in the cooked noodles until thoroughly coated. If the sauce seems too thick, add pasta water a couple tablespoons at a time until the desired consistency is reached. Taste and adjust seasonings, adding salt and pepper, if necessary.
Garnish with the remaining ¼ cup parmesan shreds. Serve with cilantro micro greens and enjoy!