Add ground meat, chopped cilantro, egg, Panko breadcrumbs, 3 tablespoons of Momofuku Sweet & Spicy Korean BBQ Sauce, and 1 teaspoon of Kosher salt to a large bowl. Mix until evenly combined, then roll into heaping tablespoon-size meatballs. You should have around two dozen meatballs. (They’ll be easier to roll if you coat your hands in oil, and then begin rolling.)

Heat 2 tablespoons of neutral oil in a large dutch oven over medium heat. When the oil is hot, add meatballs and fry on all sides until they are starting to brown, around 3–5 minutes. Remove from the pot.

Add onions and sliced garlic to the pot, then season with Kosher salt. Sautée until they are starting to brown and soften, about 5 minutes. Add 1 can of coconut milk, 8 cups of chicken broth, the remaining 3 tablespoons of Momofuku Sweet & Spicy Korean BBQ Sauce, the 3 sauce packets from the Momofuku Sweet & Spicy Noodles, and 1 tablespoon of Momofuku Chili Crunch Hot Honey. Bring to a boil.

Reduce to a simmer, then add the meatballs back to the pot and cook for 10 minutes. Taste and adjust seasoning with more Kosher salt.

Meanwhile, boil the noodles for 2 minutes, then drain and shake dry.

When you are ready to serve, squeeze the juice of 1 lime into the soup and stir in spinach until it’s just starting to wilt. Portion noodles into individual bowls, then ladle in meatball soup. Garnish with chopped scallions, cilantro, and the remaining lime.