LONG BEFORE IT seemed every tasty food was hyperbolically labeled "crack," chef Sohui Kim started spreading her morning biscuits with a substance it's hard to say no to: butter mixed with honey and a big dollop of gochujang, aka Korean chili paste.
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From Dessert to Drink: How Dot Cookies Are Expanding Beyond the Cookie Aisle
It started with the viral “dot cake.” What was once simply a single-serving…
