Banana Pudding with Gochujang Caramel Sauce

Name: Banana Pudding with Gochujang Caramel Sauce
Prep time: 25 minutes
Cook time: 15 minutes (for caramel) + chilling time
Total time: 40 minutes
Yield: 20-24 portions
Cuisine: Foodservice Recipes, Inspired By Kikkoman, Kitchen Cabinet
Ingredients: 8 oz cream cheese, room temperature; 14 oz sweetened condensed milk; 5 oz instant vanilla pudding powder; 3 cups Kikkoman® Soymilk; 2 tsp vanilla extract; 1 tsp Kikkoman® Oyster Sauce; 8 oz whipped cream; 1 box wafer cookies; 3 ripe bananas, sliced; For the Gochujang Caramel Sauce:; 1 cup granulated sugar; ¼ cup water; ½ cup heavy cream, warmed; 2 Tbsp unsalted butter; 1 Tbsp gochujang (Korean chili paste); Pinch of salt

Image for Banana Pudding with Gochujang Caramel Sauce

Yield

20-24 portions

Prep Time

25 minutes

Cook Time

15 minutes (for caramel) + chilling time

Total Time

40 minutes

kikkoman products used:

Kikkoman Original Soymilk Oyster Flavored Sauce Red Label

About this recipe

Chef Kevin Lee—Food Network Chopped champion, James Beard semifinalist, and one of Oklahoma City’s most celebrated chefs—has built his reputation on blending Southern comfort food with bold global flavors. At his restaurant Birdie’s by Chef Kevin Lee, Kevin reimagines classics with creativity and balance, bringing new energy to familiar favorites.

This Banana Pudding with Gochujang Caramel Sauce reflects that signature style. Creamy pudding made with Kikkoman® Soymilk and accented with a touch of Kikkoman® Oyster Sauce delivers a deep, savory-sweet base, while the spicy-sweet caramel adds a surprising kick. It’s comfort food with a modern, globally inspired edge.

ingredients

8 oz cream cheese, room temperature
14 oz sweetened condensed milk
5 oz instant vanilla pudding powder
3 cups Kikkoman® Soymilk
2 tsp vanilla extract
1 tsp Kikkoman® Oyster Sauce
8 oz whipped cream
1 box wafer cookies
3 ripe bananas, sliced

For the Gochujang Caramel Sauce:

1 cup granulated sugar
¼ cup water
½ cup heavy cream, warmed
2 Tbsp unsalted butter
1 Tbsp gochujang (Korean chili paste)
Pinch of salt

directions

Make the pudding base: In a large mixing bowl, beat the cream cheese with a stand mixer on medium speed until smooth and fluffy.
Add the condensed milk, pudding mix, Kikkoman® Soymilk, vanilla extract, and oyster sauce. Mix until smooth and fully incorporated.
Fold in half of the whipped cream until just combined.
Assemble: In a deep hotel pan or serving dish, layer wafer cookies and sliced bananas. Pour the pudding mixture over and gently mix to coat.
Spread the remaining whipped cream evenly across the top.
Make the caramel sauce: In a saucepan, combine sugar and water over medium heat. Cook without stirring until the sugar melts and turns amber. Remove from heat and carefully whisk in warm cream, butter, and gochujang until smooth. Season with a pinch of salt. Cool slightly before using.
Finish: Drizzle the caramel sauce over the pudding before service, or portion pudding and garnish each serving with a spoonful of warm gochujang caramel.

Recipe created in partnership with Chef Kevin Lee of Birdie’s by Chef Kevin Lee, Oklahoma City.

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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE