A layered banana pudding topped with whipped cream and drizzled with glossy gochujang caramel sauce, featuring Kikkoman® Soymilk and Kikkoman® Oyster Sauce for rich, savory-sweet flavor.

Banana Pudding with Gochujang Caramel Sauce

Serves 20-24 portions
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes (for caramel) + chilling time

About

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

  1. Make the pudding base: In a large mixing bowl, beat the cream cheese with a stand mixer on medium speed until smooth and fluffy.
  2. Add the condensed milk, pudding mix, Kikkoman® Soymilk, vanilla extract, and oyster sauce. Mix until smooth and fully incorporated.
  3. Fold in half of the whipped cream until just combined.
  4. 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.
  5. Spread the remaining whipped cream evenly across the top.
  6. 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.
  7. 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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Vegetarian (95)Dessert (18)Stove Top (111)Foodservice Recipes (115)
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Products in Recipe

A 1-liter carton of Kikkoman Soymilk Original featuring a yellow-green design, nature illustration, and label highlighting 9g protein per serving and smooth texture.

Kikkoman Original Soymilk

A 5 lb. plastic jug of Kikkoman Oyster Flavored Sauce with a red cap and label featuring English and Chinese text.

Oyster Flavored Sauce Red Label

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