- Adjust 1 oven rack to middle position and second rack 4 inches from broiler element. Heat broiler. Spray rimmed baking sheet with vegetable oil spray. Soak 8 ounces dangmyeon in boiling water for 20 minutes. Drain well and set aside.
- Meanwhile, pat 1 pound trimmed and sliced boneless pork butt roast dry with paper towels. Whisk 3 tablespoons honey, 3 tablespoons soy sauce, 1–1½ tablespoons gochujang, and 2 teaspoons toasted sesame oil together in medium bowl. Measure out 3 tablespoons honey mixture and transfer to separate medium bowl. Measure out 2 tablespoons honey mixture and set aside for serving. Add pork to remaining honey mixture and toss to coat.
- Arrange pork in even layer over prepared sheet and broil until beginning to char in some spots, 3 to 5 minutes. Remove sheet from oven and heat oven to 425 degrees.
- Toss 6 ounces stemmed and sliced shiitake mushrooms; 2 peeled and chopped carrots; 1 stemmed, seeded, and sliced red bell pepper; 1 halved and thinly sliced onion; 2-inch pieces of white parts of 4 scallions; 1 tablespoon vegetable oil; ¼ teaspoon table salt; and ¼ teaspoon pepper together in bowl. Scatter vegetables evenly over sheet, covering pork. Roast on lower rack until vegetables are tender and beginning to brown, 15 to 20 minutes.
- Add drained noodles to bowl with reserved 3 tablespoons honey mixture and toss to coat. Remove sheet from oven, then pour noodles over vegetables, spreading into even layer. Scrape any sauce remaining in bowl over top, then sprinkle 6 cups baby spinach over noodles. Cover sheet tightly with aluminum foil and cook on lower rack until noodles are tender and spinach is beginning to wilt, about 5 minutes.
- Discard foil and, using tongs, toss noodles and vegetables gently to combine. Drizzle with reserved 2 tablespoons honey mixture and sprinkle with thinly-sliced green parts of 4 scallions and 1 tablespoon toasted sesame seeds. Serve.
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