Patbingsu (Red Bean Shaved Ice Dessert)

Patbingsu is a refreshing Korean shaved ice dessert topped with sweet red beans and fruity toppings. This easy homemade version uses milk and canned red beans, so you can make it with or without an ice shaver.

Nothing beats shaved ice on a hot summer day. In Korea, we call it bingsu (빙수), the umbrella term for fluffy shaved ice desserts.

Among its many variations, Patbingsu (팥빙수) remains the classic favorite. “Pat” means sweet red beans, so Patbingsu is bingsu topped with sweetened red beans. Modern Korean cafés also serve bingsu with fruit, cheesecake cubes, matcha, cereal, or mochi. If you love fruit-forward desserts, try my Mango Bingsu.

In the old days, people used plain ice for bingsu. But tastes have evolved, and now we use milk instead of water. When frozen, it shaves into snowflake-like ice, hence the name “snowflake bingsu” (눈꽃빙수).

I love milky shaved ice so much that I bought an inexpensive ice shaver. Now, I can make patbingsu at home anytime, saving money since a bowl at a bingsu shop can be quite expensive.

With my easy patbingsu recipe, you can make this delightful Korean dessert at home without much effort. Plus, you can customize it with your favorite toppings.

What you’ll need

Ice Shaver (Optional)

An ice shave machine is a great kitchen tool if you make shaved ice often. While electric shaving machines can be costly, I found an inexpensive manual ice shaver that works like a charm.

You might wonder, “Do I need a shaving machine?” Not really. If you want to invest a few bucks in one, go for it. If not, I’ll share alternative methods at the end of this post, so you can still enjoy the great taste.

Sweetened Red Beans for Patbingsu

The key ingredient is, of course, the red beans. Known as adzuki beans, these sweetened beans (dan-pat, 단팥) are common in many Asian desserts, such as danpatjuk (sweet red bean porridge).

While you can make dan-pat from scratch, it requires a long cooking time since red beans need to be cooked at a low temperature. Who wants to stand next to a hot stove in the summertime?

For convenience, I always use store-bought canned sweetened red beans. They taste just as good as homemade and have an excellent texture. Look for whole red beans, not red bean paste, at Korean or other Asian markets or online.

Milky Shaved Ice

I recommend using whole milk instead of low-fat for the best taste. Add a little sweetened condensed milk to make it even better.

How to Get Fluffy Bingsu at Home

The best bingsu has fine, snow-like ice that melts softly on the tongue. Using milk or lightly sweetened milk creates a creamier texture than plain water, which is why homemade bingsu can still feel café-worthy.

Mix milk and sweetened condensed milk, then pour into shallow containers and freeze until solid, about 4 hours or overnight. Shallow containers freeze more evenly and are easier to shave.

Once frozen, run the milk ice through your shaver and pile it gently into chilled serving bowls. Work quickly so the texture stays light and fluff.

Hyegyoung’s Tip: Freeze your serving bowl:. his will keep the shaved ice cold longer.

Garnish with Toppings

Classic Patbingsu is topped with sweet red beans, misugaru (roasted grain powder), and injeolmi for nutty flavor and chewy contrast. Be creative with toppings.

Modern Korean cafés top bingsu with summer fruits (watermelon, kiwi, strawberries, blueberries, grapes, mango), cheesecake cubes, mochi, or crunchy Jolly Pong on top. If you love that nostalgic sweet flavor, my Jolly Pong MilkShake is another fun Korean treat to try.

Serve immediately. Good bingsu should taste airy, creamy, and cold before the ice begins to melt.

No ice shaver? Try these easy methods

Using Food processor or blender

If you don’t own an ice shaver, a food processor or blender will work. Pour the milk mixture into an ice cube tray and freeze. When the milk is frozen, transfer the cubes to a food processor or heavy-duty blender and blend until smooth. Avoid over-processing.

Using Freezer zip bag

If you don’t own any small appliances, try a freezer zip bag. Your ice will be like slush instead of shaved ice, but it will still make an equally great Korean dessert. Here’s how you make it:

• Pour the milk mixture into a zip-top bag and freeze it flat.
• Let it sit at room temperature for a minute, or run the bag under cold water briefly to soften the surface.
• Use a meat mallet or rolling pin to crush the ice into fine pieces.
• Fluff with a fork, then pile into bowls and add toppings right away.

If you’re in the mood for another icy Korean summer favorite, my Subak Hwachae watermelon punch is always a fun one to make.

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