Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. This will be cooking while you make the sauce.
Before draining the pasta, reserve about 1/2 cup of pasta water. Set aside.
In a large skillet, heat the oil over medium heat.
Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
Add the minced garlic and continue sautéing for another 1-2 minutes until fragrant.
Add the gojuchang paste to the skillet with onions and garlic. Stir well to combine. Pour in the reserved pasta water gradually, stirring continuously to form a smooth sauce. Allow the mixture to simmer for 2-3 minutes, allowing the flavours to meld.
Reduce the heat to low and add the cream cheese to the skillet.
Stir until the cream cheese is fully melted and incorporated into the sauce, creating a creamy texture.
Add the cooked pasta to the skillet, tossing gently to coat the pasta evenly with the gojuchang cream sauce. If the sauce seems too thick, you can add a bit more reserved pasta water to achieve your desired consistency.
Season the dish with salt and black pepper to taste and serve.
Garnish with freshly chopped parsley for a burst of freshness.