Bryan Washington frequented Korean diners across Houston, Texas, where he fell in love with soondubu

Bryan Washington frequented Korean diners across Houston, Texas, where he fell in love with soondubu jjigae, a Korean stew of soft tofu served in a spicy anchovy broth, and sometimes embellished with meat or seafood. The stew is flavored with gochujang, a bright-red fermented chile paste, tangy and scalding and sweet all at once.

Read the full story, and find a recipe for the Korean silken-tofu stew, here.