A scoop of creamy Goguma Ice Cream made with Korean sweet potato and Kikkoman® Oyster Sauce, served in a chilled bowl and topped with a light caramel drizzle.

Goguma Ice Cream

Serves Approx. 1 quart 
Total Time 30 minutes
Prep Time 20 minutes (plus churning + freezing)
Cook Time 10 minutes (for caramel)

About

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.

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

  1. In a saucepan over medium heat, combine heavy cream, whole milk, sugar, sweet potato purée, Kikkoman® Oyster Sauce, and salt. 
  2. Whisk gently until the sugar dissolves and the mixture is smooth (do not boil). 
  3. Remove from heat and chill thoroughly, at least 2 hours or overnight. 
  4. Process the chilled base in an ice cream machine according to manufacturer’s instructions. 
  5. 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.  

TAGGED IN:

Vegetarian (94)Dessert (18)Foodservice Recipes (111)Sauces & Bases (157)
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Products in Recipe

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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