Chef Kevin Lee—Food Network Chopped champion and one of Oklahoma City’s most acclaimed chefs—draws on his Korean heritage to create dishes that bridge comfort and innovation. Goguma (Korean for “sweet potato”) is a beloved ingredient in Korean cuisine, prized for its natural sweetness, creamy texture, and earthy depth. By folding goguma into a classic ice cream base, Chef Kevin brings nostalgic Korean flavor to an American favorite. A subtle splash of Kikkoman® Oyster Sauce rounds out the sweetness with umami depth, creating a balanced, unexpected dessert that plays beautifully on tasting menus, buffets, or as a unique à la carte offering.
Goguma Ice Cream
Yield
Approx. 1 quart
Prep Time
20 minutes (plus churning + freezing)
Cook Time
10 minutes (for caramel)
Total Time
30 minutes
kikkoman products used:
About this recipe
ingredients
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- ⅔ cup granulated sugar
- 2 Tbsp sweet potato purée (peeled, steamed, and blended until smooth)
- 1 tsp Kikkoman® Oyster Sauce
- Pinch of salt
directions
- In a saucepan over medium heat, combine heavy cream, whole milk, sugar, sweet potato purée, Kikkoman® Oyster Sauce, and salt.
- Whisk gently until the sugar dissolves and the mixture is smooth (do not boil).
- Remove from heat and chill thoroughly, at least 2 hours or overnight.
- Process the chilled base in an ice cream machine according to manufacturer’s instructions.
- Transfer to containers and freeze until firm, at least 4 hours, before service.
Recipe created in partnership with Chef Kevin Lee of Birdie’s by Chef Kevin Lee, Oklahoma City.
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