📝 About This Recipe
Transport yourself to a bustling Seoul cafe with this iconic Korean summer treat. Patbingsu is a masterpiece of textures, featuring snow-like shaved ice topped with earthy, slow-cooked sweetened red beans and chewy rice cakes. This recipe balances the creamy sweetness of condensed milk with the refreshing chill of milk-based ice, creating a nostalgic dessert that is as beautiful as it is delicious.
🥗 Ingredients
The Sweetened Red Beans (Pat)
- 1 cup Dried Adzuki beans (rinsed and sorted)
- 3 cups Water (for boiling)
- 3/4 cup Granulated sugar (adjust to preferred sweetness)
- 1/2 teaspoon Salt
- 1/2 teaspoon Vanilla extract (optional for modern aroma)
The Milky Ice Base
- 2 cups Whole milk
- 1/2 cup Water
- 2 tablespoons Sweetened condensed milk (mixed into the liquid before freezing)
Essential Toppings
- 4 tablespoons Sweetened condensed milk (for drizzling)
- 1/2 cup Bingsu-tteok (small chewy Korean rice cakes)
- 2 tablespoons Roasted soybean powder (Misugaru) (adds a nutty, savory depth)
- 4-5 pieces Fresh strawberries (sliced)
- 1/2 cup Kiwi or Mango (diced)
- 1 tablespoon Silvered almonds (toasted)
👨🍳 Instructions
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1
Prepare the ice base by mixing the milk, water, and 2 tablespoons of condensed milk in a bowl. Pour the mixture into a zip-top freezer bag or ice cube trays and freeze for at least 4-5 hours until solid.
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2
Place the dried adzuki beans in a heavy-bottomed pot and cover with water. Bring to a boil for 5 minutes, then drain the water completely 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 1 hour. The beans should be soft enough to mash easily between two fingers.
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4
Once tender, stir in the sugar and salt. Simmer uncovered for another 10-15 minutes, stirring frequently to prevent burning, until most of the liquid has evaporated and the mixture looks glossy and thick.
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5
Remove the beans from heat and stir in the vanilla extract if using. Transfer to a bowl and let them cool completely; they will thicken further as they chill in the refrigerator.
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6
Prepare your fruit toppings by washing and slicing the strawberries and dicing the kiwi or mango into bite-sized pieces.
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7
If your milk ice is in a bag, let it sit at room temperature for 3-5 minutes to slightly soften. Use a wooden mallet or rolling pin to crush the ice inside the bag until it reaches a snowy consistency. If using ice cubes, process them in a high-speed blender or shave ice machine.
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8
Place a generous amount of the shaved milk ice into chilled serving bowls, mounding it slightly in the center.
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9
Spoon a large dollop (about 2-3 tablespoons) of the chilled sweetened red beans directly onto the top of the ice mound.
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10
Arrange the fresh fruit slices and rice cakes (tteok) around the base of the red beans.
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11
Dust the entire bowl with the roasted soybean powder (misugaru) for that authentic, nutty Korean flavor profile.
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12
Finish by drizzling extra sweetened condensed milk over the top in a zigzag pattern and sprinkling with toasted almonds for crunch.
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13
Serve immediately with long spoons, encouraging guests to mix the toppings into the ice as they eat.
💡 Chef's Tips
For the softest 'snow' texture, use a dedicated ice shaver rather than a blender if possible. Don't skip the initial boil-and-drain step for the beans; it ensures a clean, sweet flavor without any metallic aftertaste. If the red beans are too dry after cooling, stir in a tablespoon of honey or simple syrup to loosen them up. You can make the red beans in a large batch and store them in the fridge for up to a week or freeze them for later use. To keep the dessert from melting too fast, chill your serving bowls in the freezer for 20 minutes before assembling.
🍽️ Serving Suggestions
Pair with a hot cup of Korean Barley Tea (Boricha) to balance the icy temperature. Serve alongside small pieces of Yakgwa (Korean honey cookies) for a complete traditional dessert spread. For a modern twist, add a scoop of green tea or vanilla ice cream on top of the red beans. Offer extra condensed milk on the side so guests can customize their sweetness level. Great as a shared dessert after a spicy meal like Galbi-jjim or Buldak.