Bryan Washington on Cooking Soondubu

“Maybe meeting a new flavor is alchemy. Today you can’t stand it, tomorrow it’s all you can stand.” In this New Yorker video essay, Bryan Washington talks about frequenting Korean restaurants in Houston and learning how to cook soondubu, a Korean tofu stew, as a way to reconnect with his mother. Washington’s new book, Memorial (Riverhead Books, 2020), is featured in Page One in the November/December issue of Poets & Writers Magazine.