Is there anything better for cooling down from the punishing rays of the sun than a massive pile of tastyshaved ice? Before there was air conditioning, there was bingsu—one of the most popular Korean desserts when the weather’s hot. At its core, bingsu (sometimes spelled “bingsoo” in English) is a giant mountain of fluffy milk-based shaved ice, typically topped with chopped fruit, sweetened condensed milk, mochi, and sweet red beans.
There’s a word in Korean that I associate with bingsu: shiwonhada, typically translated as “refreshing.” Where I grew up in Flushing, Queens, Korean cafés line the streets, and once the weather gets warm, every café offers their take on bingsu. As a summertime treat, my mom would take me to split a bowl of bingsu to cool off.
Bingsu is one of many different types of Asian shaved ice desserts, and it shares similarities to other treats such as Filipino halo-halo, Japanese kakigori, and Taiwanese bao bing, to name a few. Bingsu has a long history in Korea, dating back as early as the Joseon dynasty, which began in 1392. Seokbinggo, meaning “stone ice storage,” was effectively an ice warehouse made of rocks, and was the key to Korea’s ability to have ice in the middle of summer. It’s said that Korean officials in charge of the royal icebox would crush the ice to make the earliest form of bingsu and eat this icy dessert as a way to keep cool in the heat of the summer, adding red bean paste for sweetness. As a result, patbingsu—which translates to “sweet red bean shaved ice”—is the most traditional variety, but there are many options to explore.
Eating bingsu
What differentiates the ice shavings in bingsu from some other shaved ice desserts is that the bingsu ice shavings are made from a base of dairy and sugar. Compared to just freezing water, the milk and sweetened condensed milk mixture lends to a texture that is less crystallized and fluffier.
During the summers when I would visit my relatives in Korea, it wasn’t uncommon for me to eat bingsu nearly every day due to the sweltering heat and humidity there. One of my favorite versions is injeolmi bingsu. Injeolmi are Korean glutinous rice cakes that are coated with roasted soybean powder, and they’re a very popular topping for bingsu, probably second after patbingsu. These days in Korea, bingsu variations and toppings are endlessly creative and colorful. I’ve seen bingsu topped with macarons, soft-serve ice cream, chocolate, cheesecake, boba pearls, whipped cream, and all kinds of fresh fruit.
How do you make bingsu?
Good bingsu starts with the ice: A foundation of soft, snowy, flavorful ice is of utmost importance. At my last restaurant job, I used a huge shaved ice machine to make maple “snow” for one of our desserts, and it produced the fluffiest texture. But if you don’t have a shaved ice machine in your arsenal (I’m usually not one forsingle-use kitchen gadgets), there are a few ways to go about making snow.
The easiest way I’ve found to achieve the texture of the shaved snow is to freeze the milk mixture first and then blitz it in ablender. A food processor fitted with the grater attachment will also work.
Here’s how you do it: Combine milk (any dairy milk or milk alternative will do, although whole milk is preferable) and sweetened condensed milk in an 8:1 ratio for the right texture and level of sweetness. That means that for two generous servings or four smaller servings,4 cups of milk and ½ cup of sweetened condensed milkwill do the trick. Mix the two milks together, pour into an ice cube tray, and freeze overnight. It’s easy to make but does require a bit of planning ahead.
Once they’re frozen, place the milk cubes into the blender or food processor and blend for about 20 seconds until you have a texture that resembles snow. If you are committed to making bingsu often, or want to achieve the most ideal texture,a countertop electric ice shaveris definitely the fastest and easiest way to go—it will create “snow” that’s fluffy, light, and melts in your mouth. It isn’t totally necessary, though!
The best bingsu toppings
As far as toppings go, the sky’s the limit, but here are a few suggestions:
- 水果几乎总是参与,通常碎我nto bite-size pieces. Strawberries, mangoes, melons, and bananas tend to be very popular, but whatever fruit is in season and fresh will make the best topping.
- Sweetened red bean paste makes for a classic patbingsu, andcan be found in a can. I like to scoop two to three tablespoons per bowl directly on top of the ice.
- Sweetened condensed milk is typically the sweetener of choice. It comes in a can, has a very long shelf life, and can be found at almost any grocery store. In addition to using it in the base, the sweetened condensed milk drizzled on top adds an additional layer of creaminess.
- Mini mochi, also known as bingsu tteok, or sweet rice cake, adds a delightfully chewy texture. It’s the kind that you might find at a frozen yogurt shop, and it can also be purchased at many Asian grocery stores.
- Powders, such as roasted soybean powder, matcha powder, or misugaru (a mixed multigrain powder) can add an earthy, malty flavor.
- Lastly, ice cream is found on many modern bingsus, as it adds a creamy quality to contrast the ice. A big scoop of vanilla or green tea is common, but any flavor will work here.
How to assemble bingsu
It’s best to freeze the bowls that you plan to serve the bingsu in for about an hour before assembling, to keep the shaved snow as cold as possible and slow down the melting process.
Here’s the order I prefer: First, place a mound of shaved milk snow, about two cups by volume per person, in the frozen bowl. Next, top with red bean paste, mochi, and fruit. Use a sieve to sprinkle with your preferred powder (roasted soybean powder, misugaru, or matcha powder). Finally, add scoops of ice cream on top and finish by drizzling the bingsu with some sweetened condensed milk. I like to mix everything up with a spoon before eating, to make sure you get a little bit of everything in one bite.
