📝 About This Recipe
Patbingsu is the quintessential Korean summer treat, a cooling masterpiece that balances the earthy sweetness of slow-simmered adzuki beans with the delicate crunch of shaved ice. This recipe elevates the humble classic by using a milky ice base and chewy, handmade rice cakes for a luxurious texture. It is a refreshing, communal dessert that captures the vibrant spirit of Seoul's bustling cafes in every spoonful.
🥗 Ingredients
Sweet Red Bean Topping (Danpat)
- 1 cup Dried adzuki beans (rinsed and soaked for 4 hours)
- 3/4 cup Granulated sugar (adjust to taste)
- 1/2 teaspoon Salt (to balance the sweetness)
- 1/2 teaspoon Vanilla extract
- 3 cups Water (for simmering)
The Milky Ice Base
- 2 cups Whole milk (can substitute with dairy-free alternatives)
- 1/4 cup Sweetened condensed milk (mixed into the milk before freezing)
- 1/2 cup Water
Essential Garnishes
- 1/2 cup Tteok (Korean rice cakes) (bite-sized pieces, specifically for bingsu)
- 2 tablespoons Roasted soybean powder (Misugaru) (adds a nutty aroma)
- 2 tablespoons Slivered almonds (toasted)
- 2-4 pieces Maraschino cherries (for a pop of color)
- 2-3 tablespoons Sweetened condensed milk (for drizzling at the end)
👨🍳 Instructions
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1
Prepare the milk base by whisking together the 2 cups of milk, 1/4 cup sweetened condensed milk, and 1/2 cup water until well combined. Pour the mixture into ice cube trays or a shallow freezer-safe container and freeze for at least 5-6 hours, or until completely solid.
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2
Place the soaked adzuki beans in a medium pot and cover with fresh water. Bring to a boil for 5 minutes, then drain the water to remove the bitter saponins from the bean skins.
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3
Return the beans to the pot and add 3 cups of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour. The beans should be soft enough to smash easily between your fingers.
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4
Once the beans are tender, stir in the sugar, salt, and vanilla. Continue to simmer uncovered, stirring frequently to prevent burning, for another 10-15 minutes until most of the liquid has evaporated and the mixture looks glossy.
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5
Remove the red beans from the heat and let them cool completely. For the best texture, chill them in the refrigerator for at least 1 hour before serving.
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6
If your rice cakes (tteok) are frozen or stiff, blanch them in boiling water for 30 seconds until chewy, then shock them in cold water and drain.
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7
Chill your serving bowls in the freezer for 10 minutes. This prevents the delicate shaved ice from melting too quickly during assembly.
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8
Remove the frozen milk blocks from the freezer. Using a professional bingsu machine or a sturdy high-speed blender, shave the milk ice until it reaches a snowy, fluffy consistency.
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9
Place a generous mound of the shaved milk ice into the chilled bowls, shaping it into a gentle dome.
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10
Carefully spoon 3-4 tablespoons of the chilled sweet red beans onto the center of the ice mound.
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11
Dust the top of the ice and beans with the roasted soybean powder (misugaru) for that signature nutty Korean flavor.
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12
Arrange the rice cake pieces and toasted almonds around the red bean center.
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13
Finish the dish with a final, decadent drizzle of sweetened condensed milk over the entire creation and top with a cherry.
💡 Chef's Tips
For the fluffiest ice, let the frozen milk blocks sit at room temperature for 2-3 minutes before shaving; this prevents 'ice shards' and creates 'snow'. Don't over-mash the red beans while cooking; having some whole beans provides a much better textural contrast than a smooth paste. If you don't have a shaver, you can freeze the milk in a Ziploc bag and crush it with a rolling pin for a more rustic 'granita' style texture. Adjust the sugar in the red beans to your preference, but remember the condensed milk drizzle adds significant sweetness later. Always use high-quality, fresh misugaru (grain powder) as it can go rancid if stored too long in the pantry.
🍽️ Serving Suggestions
Serve immediately in chilled stone or stainless steel bowls to retain the cold temperature. Pair with a hot cup of Korean Barley Tea (Boricha) to cleanse the palate between sweet bites. For a modern twist, add a scoop of green tea or vanilla ice cream on top of the red beans. Add fresh seasonal fruits like mango, strawberries, or kiwi around the base for a 'Gwa-il Bingsu' variation. Provide extra sweetened condensed milk on the side so guests can customize their sweetness level.