Patbingsu (Korean shaved ice)

Method

1. At least 6 hours ahead, and ideally the night before, stir the condensed milk into the milk until fully dissolved. Pour into a smooth, flat-bottomed container, a loaf tin or a wide plastic tub both work, leaving about 1 cm headroom for expansion. Freeze until completely solid, at least 6 hours, ideally overnight. Milk freezes slower and less evenly than plain water because of its fat and sugar, so give it more time than you would a kakigori-style water block, and expect a softer, creamier shave rather than perfectly dry snow.
2. If you’re using canned sweetened red beans, just give them a stir and drain off any excess syrup if they look loose; they need nothing else. To make your own instead, see Notes.
3. When ready to serve, unmold the frozen milk block, running the container briefly under warm water if it won’t release, and break it into rough chunks small enough for your blender to manage.
4. This is the honest home-kitchen substitute for a bingsu machine’s rotating blade, which shaves continuous ribbons off a spinning block for the powder-fine, almost fluffy texture patbingsu is known for. Working in two batches so the motor doesn’t stall, pulse the milk ice in short bursts, scraping down the sides between pulses, until it turns into fine, snow-like flakes rather than coarse crushed ice. A food processor manages the same job if that’s what you have. Work quickly: milk ice compacts and weeps faster than a water-based kakigori block does.
5. Mound the shaved milk ice into 4 chilled bowls, piled as high and loose as it will sit. Spoon the sweetened red beans over the top, scatter the strawberries and mango around them, and tuck in the injeolmi pieces if using.
6. Drizzle generously with the extra condensed milk, dust with roasted soybean powder if using, and serve immediately with a spoon so everyone digs down through the layers together.

Notes

• Canned sweetened red beans, labeled pat, danpat, or sweet whole adzuki beans, are what most Korean households actually use, and are sold at any Korean or Asian grocer. To make your own, simmer 200 g dried adzuki beans in plenty of water until fully soft, about 1 hour, drain, then return to the pan with 70 g sugar and a small pinch of salt and cook gently, stirring, until syrupy. This makes more than you need for one batch; it keeps in the fridge for about a week or in the freezer for months.
• Whole milk gives the creamiest shave. Low-fat milk freezes into a harder, icier block that’s more work for the blender and less silky to eat.
• Strawberries and mango are a reliable pairing, but any ripe, juicy fruit works: melon, kiwi, banana, and canned yellow peaches are all traditional toppings. Use whatever is actually in season rather than forcing this exact combination.
• Injeolmi (chewy Korean rice cake dusted in roasted soybean powder) and misugaru (the powder itself) are the two most common add-ons beyond fruit and beans. Both are optional, and both are sold at Korean grocers, injeolmi usually frozen.
• Patbingsu has no hold time. Shave and assemble only once everyone is at the table: it collapses into a sweet, milky slush within about 10 minutes.

Sources Consulted

• Beyond Kimchee, “Bingsu (Patbingsu) Korean Shaved Ice”
• Korean Bapsang, “Bingsu (Shaved ice with Sweet Red Beans)”
• My Korean Kitchen, “Patbingsu (Korean Shaved Ice Dessert)”
• Wikipedia, “Bingsu”

From Christoph Mayer

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