Patbingsu
Patbingsu is a refreshing Korean shaved ice dessert with a fluffy, snowy texture and a mix of creamy, chewy, and fruity toppings. This quick version pairs earthy matcha, sweet red beans, soft rice cakes, fresh fruit, and condensed milk for a colorful bowl that is light yet satisfying.
Nutrition · per serving
Ingredients
8 itemsBingsu base
Toppings
Tips
- •For a true beginner-friendly 10-minute version, use store-bought sweetened red bean paste and ready-made mini tteok.
- •If you do not have a shaved-ice machine, pulse ice cubes briefly in a strong blender or food processor until snow-like, stopping before it turns slushy.
- •Mango, kiwi, or blueberries can replace the listed fruit without changing the method.
- •For a more traditional finish, add a few extra small pieces of tteok on top just before serving.
Steps
- 1
Prepare all toppings before assembling: hull and slice the strawberries, slice the banana, and if the rice cakes are firm, briefly microwave them for 10-15 seconds just until soft and chewy, not hot. Chill the serving bowls if possible so the ice melts more slowly.
80 g mini rice cakes (tteok)100 g strawberries, hulled and sliced80 g banana, sliced - 2
In a small bowl, whisk the matcha powder with 1 tablespoon of cold water from the melted edge of the ice or a few drops of water to make a smooth, lump-free paste. This helps it distribute evenly without clumping.
4 g matcha powder - 3
Divide the shaved ice between 2 chilled bowls, mounding it high. Drizzle the matcha paste over the ice and toss the top lightly with a spoon so some of the ice is flavored while the mound stays fluffy.
500 g shaved ice4 g matcha powder - 4
Top each bowl with sweetened red bean paste, mini rice cakes, strawberries, and banana, spacing the toppings so every spoonful gets a bit of each. Spoon the red beans on gently so they do not compress the ice too much.
120 g sweetened red bean paste80 g mini rice cakes (tteok)100 g strawberries, hulled and sliced80 g banana, sliced - 5
Finish with a drizzle of condensed milk and a sprinkle of toasted sliced almonds. Serve immediately with long spoons; bingsu is best eaten right away while the ice is still light and snowy.
40 g condensed milk10 g toasted sliced almonds
Origin & History
Patbingsu began as a simple Korean shaved ice dessert topped with sweetened red beans, with roots tracing back to earlier ice treats enjoyed in Korea. Over time it evolved into a beloved summer specialty, and modern versions often include fruit, condensed milk, ice cream, cereal, or green tea flavors while keeping the classic red bean element.
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