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Cook spaghetti according to package instructions. Save around ½ cup of pasta cooking water before draining spaghetti.
While spaghetti is cooking, melt 2 tbsp vegan butter over medium low in a non-stick pan. Add garlic and season with salt. Cook and stir occasionally until garlic starts to soften but not brown (around 1-3 minutes).
Stir in the gochujang, maple syrup and rice vinegar and bring to a simmer over medium high. Stir constantly and cook until mixture comes together and reduces (around 3-4 minutes).
Once spaghetti is done cooking, remember to save around ½ cup of the pasta water and drain the rest. Add the cooked spaghetti straight into the pan with the sauce and stir to combine.
Add salt and pepper to taste.
Before serving, top with chopped green onions and sesame seeds (optional).