Korean Patbingsu: How to Make the Shaved Ice Dessert Without a Shaved-Ice Machine

Written by jheelum basu | October 1, 2024

If you ask what Korean Patbingsu is, the answer is a traditional and popular South Korean dessert featuring shaved ice, red bean paste, and crunchy toppings. The dessert is cherished for its snow-like milk texture alongside a crunchy and creamy goodness. While the snow-like texture comes from finely shaved frozen milk, the crunch and creaminess come from the chewy bite of Korean rice cakes called

‘tteok’

and condensed milk. Red bean paste, on the other hand, brings in the velvety sweetness. The right way to eat this delicious dessert is by mixing all the ingredients so the melting ice turns into a sweet, creamy soup.

How To Make Korean Patbingsu Without An Ice Shaving Machine

The real fun of this Korean Patbingsu lies in the milky shaved ice. Now, it is quite obvious that an ice-shaving machine is not common in every household kitchen. But does that mean you can’t try this recipe? No. You can make delicious homemade Patbingsu even without a machine. Here’s how it can be done.

• All you need to do is freeze a sweet milk base in a zip-top bag or ice tray. Once the milk freezes, crush it, grate it, or blend it into a fluffy, snow-like texture.
• If you froze a solid block in a container, run it across the fine side of a standard box grater.
• If you prefer blending the frozen milk, break the sheet into smaller chunks and pulse them quickly in a high-powered blender or food processor until it turns into snow-like flakes.

Korean Patbingsu Recipe: Step-By-Step Guide Without An Ice-Shaving Machine

Ingredients

For Bingsu

• 3 cups full-fat milk
• 4 tablespoons sweetened condensed milk
• Canned sweetened red beans
• 2 tablespoons sugar
• A pinch of salt

For topping

• Chewy Korean rice cakes (Injeolmi)
• Roasted multi-grain powder (Misugaru)
• Summer fruits (mango, strawberries)

Step-By-Step Guide

1. In a mixing bowl, mix the whole milk, condensed milk, sugar, and salt until fully combined.
2. Take a heavy-duty Ziploc freezer-safe bag and pour the liquid into the bag.
3. You may pour it into a shallow, flat container as well.
4. Lay it flat in the freezer for 4 to 8 hours until frozen solid.
5. Once the milk freezes, crush it, grate it, or blend it into a fluffy, snow-like texture.
6. Immediately pack the fluffy milk snow into a chilled serving bowl.
7. Next, pile on the sweetened red beans, Korean rice cakes, and a spoonful of misugaru powder.
8. Also add the mangoes and strawberries.
9. Can add a scoop of vanilla ice cream as well (optional).
10. Drizzle some extra condensed milk on top and serve immediately.

Tips For A Perfect Korean Patbingsu

Never use frozen water:

For that signature snow-white icy texture, never use water ice cubes. Always freeze full-fat milk with a splash of sweetened condensed milk. This creates a creamy, snow-like texture.

Balance the flavors:

Red bean paste can be very sweet. To make sure the taste is not overwhelming, add a tiny pinch of salt to the red beans or milk base to balance the sugary notes.

No bitter beans:

To prevent any bitter taste, boil the dried adzuki beans from scratch for 10 minutes first and drain that initial water before simmering them further.

Use fresh and real fruit:

Fruits are an integral part of this Korean dessert. Make sure you use fresh, slightly tart fruit so that the taste cuts through the heavy sweetness of the condensed milk and red beans.

Conclusion

Next time you plan something special for your dessert-loving friends, think of this Korean Patbingsu recipe. While regular ice creams are common, who doesn’t love a snowy, milky surprise for the taste buds?