Korean
Patbingsu
A classic Korean shaved ice dessert topped with chilled sweet red beans, chewy rice cakes, and a drizzle of condensed milk. The beans are simmered gently so they stay tender and glossy, just as they should for patbingsu.
Watch it madeMaangchi · 13:57
Ingredients
- Dried adzuki beans1/2 cup
- Water, for cooking beans3 cups, plus more as needed
- Sugar1/3 cup
- Fine sea salt1/8 tsp
- Whole milk2 cups
- Cold water1/2 cup
- Sweetened condensed milk5 tbsp, divided
- Injeolmi or small Korean rice cake pieces1/2 cup
- Misugaru roasted grain powder2 tbsp
- Toasted sliced almonds2 tbsp
- Fresh strawberries or Korean melon, sliced1/2 cup
Method
- Rinse the adzuki beans, place them in a small pot with plenty of water, bring to a boil for 5 minutes, then drain to remove bitterness.
- Return the beans to the pot with 3 cups water, bring to a boil, then lower the heat and simmer for 40 to 50 minutes until the beans are tender but mostly intact.
- Drain off excess liquid until the beans are just barely covered, then stir in the sugar and salt.
- Simmer the sweetened beans over low heat for 8 to 10 minutes until glossy and syrupy, then cool completely and chill.
- Stir together the milk, cold water, and 2 tablespoons condensed milk, then freeze in a shallow container or bingsu machine mold until solid.
- Shave the frozen milk mixture finely with a bingsu machine, or scrape it into very fine flakes with a fork if using a shallow frozen tray.
- Divide the shaved milk ice between two chilled bowls and mound it high.
- Spoon the chilled sweet red beans generously over the ice.
- Top each bowl with rice cake pieces, misugaru, sliced almonds, and fruit.
- Drizzle the remaining 3 tablespoons condensed milk over the top and serve immediately with long spoons.
Common questions
Can I substitute the adzuki beans or misugaru if I can't find them?
Adzuki beans are best for patbingsu, but small red beans can work in a pinch. If you can’t find misugaru, skip it or use a little toasted soybean flour or finely ground roasted grain powder for a similar nutty finish.
How far ahead can I make the red beans and shaved milk base?
The sweet red beans can be made 2 to 3 days ahead and chilled. The milk base can be frozen a day ahead. For the best texture, shave or scrape the ice right before serving so it stays fluffy.
What are the most common mistakes when making patbingsu?
Don’t skip the initial boil-and-drain step for the beans, or they may taste bitter. Also avoid overcooking the beans until mushy, and don’t freeze the milk mixture in a deep container, which makes shaving difficult.
How should I store leftovers?
Store the sweet red beans in an airtight container in the refrigerator for up to 4 days. Keep the frozen milk base covered in the freezer. Once assembled, patbingsu is best eaten immediately because the ice melts quickly.
What’s the best way to serve and assemble it for good texture?
Use chilled bowls and very cold toppings. Pack the shaved milk ice high in the bowl, then add beans, fruit, rice cake pieces, condensed milk, almonds, and misugaru just before serving so the toppings stay distinct.