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Coat each ear of corn with 1 tablespoon melted unsalted butter and 1 tablespoon of Momofuku Sweet & Spicy Korean BBQ Sauce, then season with Kosher salt and wrap tightly in aluminum foil.
For the grill: Heat grill to medium-high. Place cobs directly onto the grill and cook for 12 to 15 minutes, until steamed and cooked through. Unwrap and place each cob directly on the grill for a few minutes, rotating until lightly charred on all sides. Drizzle with more Sweet & Spicy Korean BBQ Sauce and top with chopped cilantro.
For the oven: Heat oven to 425°F. Roast corn for 30 minutes until steamed and cooked through. Heat a cast iron skillet or grill pan over medium-high heat on the stove. Unwrap corn and cook in the skillet until lightly charred on all sides. Drizzle with more Sweet & Spicy Korean BBQ Sauce and top with chopped cilantro.