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Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.
Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again.
Form into 1 ½-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.
While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve ⅔ cup of the pasta water, then drain pasta.
When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color.
Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken.
Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve.