Set aside the gochujang, 2 tablespoons of dark brown sugar, and 1 tablespoon of butter.
Then cream the other cup of brown sugar and the other 7 tablespoons of butter.
Add the egg, salt, vanilla, and cinnamon to your butter mixture, and stir everything well.
Finally stir in the flour & psyllium husk mixture as well as the baking soda, and then refrigerate the dough for 15 minutes. While the dough is hardening in the fridge, preheat your oven to 350°F (175°C) and put together the gochujang caramel.
For the sweet gochujang ribbon, merely mix together the gochujang, 2 tablespoons of brown sugar, and tablespoon of butter until well-combined. Once 15 minutes have passed, take your gochujang cookie dough from the fridge and pour on the caramel mixture, barely swirling it through, mixing the dough no more than twice. If your dough is too cold for even that, just form your 16 cookie dough balls and dab the gochujang caramel onto each one.
Then place all 16 on two separate large cookie sheets, lined with either silicone baking mats or parchment paper. Bake the cookies for 12-13 minutes, until just starting to brown on the edges, then take them out and let them cool on the cookie sheet for 10 minutes before (separating and) enjoying.