The “Next” Sriracha from FISD Chef Eddie Mundy
Though I visited Western Reserve Academy a number of times throughout high school (a rival for our athletic programs), I never had the opportunity to sample any of their food, which thanks to the work of Chef Eddie Mundy, is an absolute shame. Recently featured in Food Management, Chef Mundy’s culinary creations have been taking the campus by storm.
Having cooked with gochujang, a Korean red pepper paste, since college, Chef is obsessed, going so far to even call it the next Sriracha. Though he mentions it is typically used as an ingredient and plays a supporting role in other dishes and school meals he prepares, Chef Mundy also recommends making a gochujang dipping sauce with the addition of sesame seeds and oil.
Chef describes the flavor as “very intense, almost harsh, but with a spicy, earthy, funky and just-a-little-sweet vibe going on that’s amazing.”
Try out the recipe below!
Sesame Gochujang Dipping Sauce
- 1/4 C Gochujang
- 1/4 C Rice Wine Vinegar
- 1 T Light Soy Sauce
- 1 t Fish Sauce
- 2 T Honey
- 1 t Sesame Seeds
- 1 t Finely Minced Garlic
- 1/4 C Canola Oil
- 2 t Sesame Oil
- Combine gochujang, rice wine vinegar, light soy sauce, fish sauce, honey, sesame seeds and garlic in a bowl with whisk until loosely combined.
- In measuring cup combine oils and slowly drizzle into gochujang mixture while vigorously whisking until well emulsified.
-By Jonathan Squibb, Communications & Engagement Specialist, Compass Group USA