Bring a pot of water to a boil, season with a little salt and cook pasta according to package instructions.

While the water’s coming to a boil and the pasta is cooking. Prepare the other ingredients. Put kimchi, 2 tablespoons cubed butter, gochujang paste, soy sauce, garlic and half the scallions into a large, cold nonstick skillet. Don’t heat it yet.

Drain the pasta, reserving a little pasta water. Put the pasta into the skillet along with 2 tablespoons of pasta water and the lime juice. Heat over high heat, tossing everything together. Cook for about 3 minutes, until everything is heated through and the pasta is well coated.

While the pasta mixture is warming, heat 2 tablespoons of the oil and a pat of butter in an other skillet over medium-high heat. Crack the eggs into the skillet. Cook for 2 to 3 minutes, until the whites are partially cooked and the edges are becoming slightly crispy. Reduce the heat to medium low and continue to cook until the whites are cooked through and the yolks are still runny. Season with a pinch of salt.

While the eggs finish cooking, divide the pasta mixture between two pasta bowls. Top each bowl with the crispy seaweed, the remaining scallions and the fried eggs. Dust with the grated Parmesan and serve.