Patbingsu
A snowdrift of shaved milk ice under sweet red beans, built to be demolished by two people and one spoon each. Proper bingsu machines shave frozen milk into feathers - a blender and frozen milk cubes get you surprisingly close.
- Total time
- 12 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 7 in the basket.
How you make it
Freeze the milk in a cube tray for a few hours ahead of time - this is the one part you cannot do in the twelve minutes, so plan it the night before.
Warm the red bean paste with 1 tsp sugar and 2 tbsp water in a small pan over low heat for 2 minutes until spoonable, then cool it briefly.
Soften the rice cake pieces in just-boiled water for 3 minutes until chewy, drain and toss in the soybean powder so they stop sticking.
Pulse the frozen milk cubes in a blender in short bursts until they collapse into fluffy snow rather than wet slush, about 20 seconds total.
Heap the snow into two chilled bowls, spoon the red beans over one side, add the rice cakes, ice cream and a dusting of soybean powder.
Drizzle with condensed milk and serve at once, because this melts faster than you expect.
Read all that and thought “absolutely not”?
Completely fair. Patbingsu is sitting in the Korean kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Korean kitchen
Chewy, fiery and built for sharing at 1am.