📝 About This Recipe
Patbingsu is the quintessential Korean summer dessert, a cooling masterpiece that centers around the earthy sweetness of slow-cooked adzuki beans. This refreshing treat features a mountain of snow-like shaved ice crowned with a luscious handmade bean compote, chewy rice cakes, and a drizzle of creamy condensed milk. It is a harmonious balance of textures—crunchy, creamy, and chewy—that captures the heart of Seoul's vibrant cafe culture.
🥗 Ingredients
The Sweetened Red Beans (Pat)
- 1 cup Dry Adzuki Beans (rinsed and sorted for stones)
- 4 cups Water (for simmering)
- 3/4 cup Granulated Sugar (adjust to preferred sweetness)
- 1/2 teaspoon Fine Sea Salt
- 1/2 teaspoon Vanilla Extract (optional for modern depth)
The Shaved Ice Base
- 3 cups Whole Milk (frozen into ice blocks)
- 1/2 cup Sweetened Condensed Milk (chilled)
Toppings and Garnishes
- 1/2 cup Injeolmi (Korean chewy rice cakes coated in bean powder)
- 2 tablespoons Roasted Soybean Powder (Misugaru) (for a nutty finish)
- 1/2 cup Fresh Strawberries (sliced)
- 1/4 cup Blueberries (fresh)
- 2 tablespoons Slivered Almonds (toasted)
- 1 teaspoon Matcha Powder (optional dusting)
👨🍳 Instructions
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1
Start by preparing the beans. Place the rinsed adzuki beans in a heavy-bottomed pot and cover with 3 cups of 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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2
Return the blanched beans to the pot and add 4 cups of fresh water. Bring to a boil, then reduce heat to low. Cover and simmer gently for about 1 hour.
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3
Check the beans at the 1-hour mark; they should be soft enough to crush easily between your fingers. If they are still firm, simmer for another 15 minutes.
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4
Once the beans are tender and most of the water has evaporated (leaving just a bit of thick liquid at the bottom), stir in the sugar and salt.
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5
Continue to cook the beans uncovered on low heat for 10-15 minutes, stirring frequently to prevent burning, until the mixture thickens into a glossy, jam-like consistency. Stir in vanilla if using.
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6
Transfer the sweet red beans to a bowl and let them cool to room temperature, then refrigerate for at least 2 hours. The paste will thicken further as it chills.
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7
Prepare the milk ice. Freeze the milk in ice cube trays or a shallow container. Once frozen solid, use a high-powered blender or a dedicated shaved ice machine to process the milk into fine, snow-like flakes.
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8
Chill 4 serving bowls in the freezer for 10 minutes before assembling to prevent the ice from melting too quickly.
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9
To assemble, divide the shaved milk ice equally among the chilled bowls, piling it high into a mound shape.
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10
Generously spoon 2-3 tablespoons of the chilled sweet red beans right onto the center of the ice mound.
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11
Arrange the injeolmi rice cakes and fresh fruit slices aesthetically around the red bean center.
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12
Drizzle 1-2 tablespoons of sweetened condensed milk over each bowl, allowing it to seep into the crevices of the ice.
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13
Finish by dusting with roasted soybean powder and toasted slivered almonds for an authentic, nutty crunch.
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14
Serve immediately with long spoons, encouraging guests to mix the toppings into the ice as they eat.
💡 Chef's Tips
For the fluffiest ice, use a specialized Korean ice shaver; if using a blender, pulse in short bursts to avoid melting the ice. Don't skip the initial boil-and-drain step for the beans, as it removes the harsh tannins that can cause digestive upset and bitterness. If the red bean mixture feels too dry after chilling, stir in a tablespoon of honey or maple syrup to loosen it up. Make a large batch of the red beans; they stay fresh in the fridge for up to a week and are delicious on toast or yogurt. You can substitute the milk ice with frozen coconut milk for a delicious dairy-free alternative.
🍽️ Serving Suggestions
Pair with a hot cup of Barley Tea (Boricha) to balance the icy temperature of the dessert. Serve alongside small plates of seasonal fruit like Korean pear or persimmon. For a caffeinated twist, pour a shot of espresso over the top to turn it into a 'Coffee Bingsu'. Enjoy as a mid-afternoon snack on a humid day, or as a communal dessert after a spicy Korean BBQ meal.