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Korean patbingsu with fine milk ice, sweet red bean paste, rice cakes, and strawberries.

Korean Patbingsu

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Fine Korean milk shaved ice topped with sweet adzuki bean paste, rice cakes, strawberries, and condensed milk.
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Prep Time 25 minutes
Cook Time 10 minutes
Freezing 6 hours
Total Time 6 hours 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Korean
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Milk Ice
  • 4 cups whole milk
  • 1/2 cup sweetened condensed milk
  • 1 tsp vanilla extract optional
Toppings
  • 1 1/2 cups prepared sweet adzuki bean paste coarse and not overly sweet
  • 1 cup small Korean rice cake pieces injeolmi or plain tteok
  • 1 cup strawberries sliced
  • 1/4 cup sweetened condensed milk for drizzling

Equipment

  • Shallow freezer-safe pan
  • Fork or food processor
  • Fine-mesh strainer
  • Chilled serving bowls

Method
 

Freeze the Milk Base:
  1. Whisk milk, condensed milk, and vanilla until smooth. Pour into a shallow pan and freeze for 5 to 6 hours until solid.
  2. Chill serving bowls and all toppings for at least 20 minutes.
Shave and Assemble:
  1. Scrape the frozen milk into fine flakes with a sturdy fork, or pulse briefly in a food processor without compacting it.
  2. 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

Calories: 430kcalCarbohydrates: 78gProtein: 11gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 155mgFiber: 7gSugar: 48g

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.