Prepare main ingredients. Finely chop Kimchi, onion, bacon. Thin slice the mushroom.
Boil some water in a pot and add a dash of salt. Once it starts to boil add the spaghetti.
While the spaghetti is getting ready, get other ingredients ready. Heat the wok on high heat and melt the butter. Once the butter is melted, add the mushrooms and stir it well until cooked. When the mushrooms are cooked, take them out and put them onto a plate.
Add the bacon in an emptied wok and stir it until cooked. Add the onion. Cook further until the bacon and onion crisps. Once they are cooked, take them out and put them onto a separate plate.
Add the kimchi in an emptied wok and stir it until cooked. (Add some vegetable oil if required). Once the Kimchi is cooked, add the mushroom from step 3 and stir them together for 30 seconds. Then reduce the heat to medium to low.
By now, the spaghetti should be cooked. Drain the water and add the spaghetti into the wok.
Add the bacon (from step 4), the soy sauce and the gochujang on the spaghetti. Mix them all thoroughly.
Serve the Kimchi spaghetti on a plate and garnish with your preferred ingredients. (I used mozzarella cheese, sesame seeds and spring onion. I was tempted to add some sesame oil too but I thought that could overpower the taste of the butter I added earlier.)