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Bingsu (Korean: 빙수; Hanja: 氷水), sometimes written as bingsoo,is a Korean shaved ice dessert with sweet toppings that may include chopped fruit, condensed milk, fruit syrup, and red beans.
The most common variety is pat-bingsu (Korean: 팥빙수), the red bean shaved ice. The main ingredient of ice was natural ice in the past, but later artificial ice was produced and high-quality sweeteners were developed, and now it has been improved into boiled red bean shaved ice or fruit shaved ice mixed with various fruits. At first, the ice-cutting machine was a simple tool in the shape of a plane, but now the electric power is widely used after a manual rotation by hand.
History
The earliest forms of bingsu existed during the Joseon dynasty (1392–1897). The government records show that the officials shared the crushed ices topped with various fruits, which were distributed from the ancient Korean ice storage called seokbinggo (Korean: 석빙고).The early forms of patbingsu consisted of shaved ice and two or three ingredients, typically red bean paste, tteok, and ground nut powder.
The modern versions of the iced desserts were began to be sold in Taegeukdang (Korean: 태극당), the oldest bakery in Seoul that opened in 1946. With the western influences after the Korean War, more various and richer ingredients, such as cereals, syrups, ice creams, or whipped creams, were added to patbingsu.
Varieties
Patbingsu (팥빙수, 팥氷水, sometimes anglicized as patbingsoo, literally "red beans shaved ice") is a popular Korean shaved ice dessert with sweet toppings that may include chopped fruit, condensed milk, fruit syrup, and red beans.
The food began as ice shavings with red beans (known as pat, 팥). Many varieties of patbingsu exist in contemporary culture.
There are a variety of bingsu types and flavors. Many bingsu do not necessarily follow tradition, and some do not include the red bean paste. Some popular flavors are: green tea, coffee, and yogurt.
In various countrie
Korea
In addition to the existing patbingsu, several Korean franchises have made shaved ice made from various ingredients such as Injeolmi shaved ice, melon shaved ice, coffee shaved ice, and green tea shaved ice. Since the Joseon Dynasty, it was the first time to mix honey and fruit with ice taken from seokbinggo, and after the Korean War, condensed milk, syrup, and chocolate were introduced from the United States and modern "Korean shaved ice" began to be made. Now, bingsu can be found at almost every dessert shop in Korea.
Japan
In a tea shop in Kagoshima, Shirokuma (the white bear, 白熊) was made, and the shape of white condensed milk poured over shaved ice in a round bowl and fruits such as sweet red beans, cherries, and tangerines was named after what looked like a white bear's face.
Singapore
Due to the characteristics of mangoes, mango shaved ice with many mangoes is also famous, as served in a store in Singapore. The "Monster bingsu" is also famous for freezing various flavors of milk, grinding it into layers, and putting chocolate shaped like eyeballs. This variant has shaved ice grounded to show the grain of milk rather than ice with water.
Bingsu Recipe: How to Make Korean-Style Shaved Ice
Ingredients
- 1
Divide the red bean paste between two serving bowls.
- 2
Add the ice cubes to an electric ice shaver and blend according to the manufacturer’s instructions.
- 3
Divide the ice shavings between the two bowls of red bean paste.
- 4
Top the shaved ice with passion fruit, diced kiwi, strawberries, and rice cakes.
- 5
Drizzle the shaved ice with sweetened condensed milk, if desired.
Bingsu Topping Ideas
In Korea, bingsu is a summertime staple. To make bingsu at home, head to your local Asian grocery store for toppings like Korean rice cakes (tteok) and sweet red bean paste (danpat).
- 1. Fruit: Bingsu stars various fruits diced into small bite-sized pieces and arranged as a colorful top layer. Try strawberry, kiwi, pineapple, banana, mango, or raspberries—the possibilities are endless. Mix and match to create your perfect combination.
- 2. Ice cream: Some recipes add a scoop of ice cream to the shaved ice for creamy contrast.
- 3. Rice cakes: Top bingsu with small, chewy bites of mochi-like sweet rice cake (tteok) or injeolmi (tteok coated with roasted soybean powder).
- 4. Sweetened condensed milk: A drizzle of creamy sweetened condensed milk adds rich texture and a hint of butterscotch flavor.
- 5. Sweetened red bean paste: Red beans, known as pat, are an integral part of bingsu—so much so that the dessert’s full name is patbingsu. Buy chunky or smooth danpat (sweetened red bean paste) at Asian grocery stores or make your own at home.
Tips for Making Bingsu
With a little extra preparation, bingsu is an easy warm-weather treat. Here’s what to know if it’s your first time making the Korean dessert:
- 1. Prepare all the toppings and garnishes first. Bingsu comes together quickly. To capitalize on the texture of the freshly shaved ice, have any toppings already at hand for easy serving. If you like, chill the serving bowls in the freezer ahead of time.
- 2. Use an electric ice shaver. Like an ice cream machine, using an electric ice shaver is the best way to get the signature fluffy texture of bingsu at home. Alternatively, you can use a powerful food processor or high-speed blender to
- achieve a similar effect. To prevent the blades from dulling, add the ice in batches.
- 3. Use sweetened condensed milk to make the base. If you’d like something a little more decadent than the classic plain shaved ice, try this popular variation from South Korea’s dessert cafés. Instead of water, fill ice cube trays with whole milk and sweetened condensed milk, then blend as directed. The result is a cross between a milky sorbet and shaved ice.
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