Bingsu, also referred to as bingsoo (빙수), is a customary Korean treat consisting of shaved ice. It is especially favored during scorching summer months.

The origins of Bingsu

Bingsu is a traditional Korean a dessert that emerged in the later part of the 20th century ^th During the Joseon dynasty (1392-1897), which spanned several centuries, frozen desserts were a scarce delicacy, exclusive to royalty and nobility as iceboxes had not yet become available. Attendants would prepare crushed ice by gathering frost from frozen lakes during winter months before storing it in facilities known as seokbinggo This ice was subsequently paired with honey or fruits to craft a simplistic yet exquisite dessert.

Following Korea’s establishing connections with the West during the 1980s ^th In the modern era, new components like sweetened condensed milk and various syrups have been employed to enhance and vary this dessert. Notably, the contemporary iteration of bingsu features these additions. patbingsu (Sweetened with red beans), gained popularity following the Korean War, as sugar and condensed milk became more readily available.

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What is bingsu?

Bingsu stands out as one of the most distinctive treats in Korean dessert culture, renowned primarily for its distinctively smooth and icy quality. In contrast to conventional shaved ice dishes, the ice used in making bingsu typically incorporates frozen milk, resulting in an exceptionally creamy and tender texture akin to soft, newly settled snow.

These days, there are numerous variations of bingsu available, with some of the most popular being as follows:

• Patbingsu (팥빙수) refers to the classic and widely favored variant featuring sweetened red beans, condensed milk, and chunks of rice cake (tteok).
• Fruit Bingsu: Upgraded with luscious fresh fruits like mango, strawberry, or melon.
• Matcha Bingsu: Infused with matcha green tea flavoring and commonly garnished with red bean paste.
• Cheesecake Bingsu: A contemporary twist featuring chunks of cheesecake and drizzles of sweet syrup.

The traditional Patbingsu recipe

Ingredients:

• 200 grams of canned sweetened red kidney beans
• 500 ml of full-cream milk (for the crushed ice)
• 4 tablespoons of sweetened condensed milk
• A few slices of Korean rice cake
• Fresh fruit (optional)

Preparation:

1. Preparing the crushed ice:

   Transfer the entire amount of milk into an ice cube tray and allow it to freeze entirely. After the milk has turned to ice, add the frozen milk cubes to a chilled blender to achieve a smooth, snow-like consistency.

2. Preparing the bowl:

   Put the smashed ice into a big bowl.

3. Add the red beans:

   Liberally place the sweetened red beans atop the crushed ice.

4. Include the sweetened condensed milk:

   Drizzle the sweetened condensed milk over the mixture.

5. Last touches:

   Include a couple of rice cakes and, if desired, add some fresh fruit as an additional option.

6. Serving:

   Serve immediately to relish the bingsu’s freshness and delicate consistency.