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Bring a large pot of salted water to a boil and cook the spaghetti (or your choice of long pasta) until al dente. Reserve ½ cup of the pasta water, then drain.
Meanwhile, whisk together the doenjang with 2–3 tablespoons of pasta cooking water (or plain water) in a small bowl until smooth.
In a large skillet, melt the butter over medium heat. Add the garlic slices, chili flakes, and cook gently until fragrant, about 1 minute. Do not let the garlic burn.
Stir in the mushrooms and sauté for 2–3 minutes until just softened but still meaty in texture.
Deglaze the pan with a splash of white wine (or broth), letting it bubble for 30 seconds to evaporate the alcohol.
Pour in the loosened doenjang mixture and stir until it reduces slightly and coats the mushrooms.
Add the drained pasta to the skillet and toss to combine. Use a splash of reserved pasta water as needed to help the sauce cling to the noodles.
Taste and adjust seasoning if needed (doenjang is salty, so you may not need extra salt).
Transfer to plates and finish with a light grating of Parmesan cheese, scallions, or chili flakes. Serve immediately.