Make the chorizo breadcrumbs. Chop the chorizo into small chunks. Heat 1 tablespoon oil in a saute pan over medium heat. Add the chorizo and saute until browned, about 3-4 minutes. Add the breadcrumbs and stir to combine. Continue to cook until the breadcrumbs become golden brown. Remove from heat and drain the chorizo breadcrumbs on paper towels.

Melt 1 tablespoon butter in a large saute pan over medium heat. Add 2 cups chopped kimchi with its juices in the pan and saute until caramelized, about 5 minutes. Add 1 tablespoon gochujang, stirring to combine. Add 1 cup coconut milk and simmer for 5 minutes.

Heat a pot of salted water to a boil. Cook the spaghetti until al dente, about 8 minutes. Drain the pasta, reserving ½ cup pasta water.

Add the pasta to the kimchi sauce along with ½ cup pasta water, ½ cup grated parmesan, and 1 tablespoon butter. Stir to combine and season with salt and pepper.

Portion the pasta into 4 bowls and top with a poached egg and chopped scallions. Serve immediately.