Patbingsu is a Korean shaved-ice dessert centered on pat, a sweetened red-bean topping, with many modern variations.
Freezing sweetened milk in a shallow pan makes it possible to create fine flakes at home without a commercial ice shaver.
Chill the bowls and toppings first, then assemble quickly so the ice stays light instead of compacting.
Serving Suggestions
Serve immediately with small spoons and let everyone mix the bean paste through the ice.
Recipe Notes
Prepare the milk base and toppings ahead, but shave and assemble only when ready to eat.
Korean Patbingsu
Fine Korean milk shaved ice topped with sweet adzuki bean paste, rice cakes, strawberries, and condensed milk.
Ingredients
Equipment
Method
Freeze the Milk Base:
- Whisk milk, condensed milk, and vanilla until smooth. Pour into a shallow pan and freeze for 5 to 6 hours until solid.
- Chill serving bowls and all toppings for at least 20 minutes.
Shave and Assemble:
- Scrape the frozen milk into fine flakes with a sturdy fork, or pulse briefly in a food processor without compacting it.
- Divide loosely among chilled bowls. Top each with a modest spoonful of red-bean paste, a few rice-cake pieces, strawberries, and a light drizzle of condensed milk. Serve immediately.
Nutrition
Notes
- Keep the red-bean paste coarse and soft enough to mix through the ice.
- Do not refreeze assembled bingsu; the texture becomes hard and icy.
