Korean shaved ice with red bean and mochi
Patbingsu
Prep Time
15 min
Cook Time
0 min
Total Time
4 hr 15 min
Servings
2
2 servings
Difficulty
Easy
Cost
Budget
$
Patbingsu
Korean shaved ice with red bean and mochi
★4.5(13)
A towering mountain of fluffy shaved milk ice topped with sweet red beans, chewy mochi, condensed milk, and fresh fruit. Patbingsu is the ultimate Korean summer dessert, cool, refreshing, and endlessly customizable.
15m
Prep Time
0m
Cook Time
255m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Patbingsu is Korea answer to the summer heat. The shaved ice is so fine it resembles fresh snow, and when topped with sweet red beans, mochi, and condensed milk, it becomes the most refreshing dessert imaginable.
Korean food is all about bold, fermented, and deeply savory flavors. This recipe introduces those exciting tastes with a method that works in any home kitchen.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Patbingsu special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
Successful baking comes down to precision and patience. Measure carefully, follow the order of operations, and trust the recipe. The oven does most of the work — your job is to set it up for success with properly mixed ingredients, the right temperature, and restraint (no peeking during the first two-thirds of baking time).
Ingredients
- 2 cups whole milk
- 2 tbsp condensed milk
- 1/2 cup sweet red bean paste
- 4 small mochi balls (tteok)
- 1/2 cup fresh fruit (strawberries, mango)
- 1 tbsp roasted soybean powder (injeolmi)
Instructions
- 1
Mix milk with 1 tbsp sugar and pour into a shallow freezer-safe container. Freeze for at least 4 hours until solid.
- 2
Shave frozen milk block using a bingsu machine, shaved ice machine, or food processor pulsed into fine flakes.
- 3
Mound shaved ice into a tall pile in a chilled bowl.
- 4
Top with sweetened red beans, mochi balls, sliced fruit, and a drizzle of condensed milk.
- 5
Sprinkle with roasted soybean powder and serve immediately with long spoons.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
Whole milk iceCoconut milk ice
Dairy-free option with tropical flavor
Red bean pasteFresh mango puree
For a mango bingsu variation
Tips & Storage
Pro Tips
Chill the serving bowl in the freezer to slow down melting.
Shave the ice as finely as possible; it should resemble snow, not granita.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Most baked goods can be frozen for up to 3 months — wrap tightly in plastic wrap then foil.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Read the entire recipe before starting. Baking rewards preparation — having everything measured and at the right temperature before you begin makes the process smooth and the results consistent.
Nutrition Facts
Per serving (20mg) · 2 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates8g
Fat46g
Fiber120mg
Sugar3g
Sodium32g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need a special machine?
- A bingsu machine is ideal, but a food processor works. Pulse frozen milk into fine shavings.
- What toppings are traditional?
- Red beans, mochi, condensed milk, and injeolmi powder are classic. Fruit and cereal are popular additions.
- Can I substitute the sugar?
- In baking, sugar does more than sweeten — it affects texture, browning, and moisture. You can reduce by up to 25% without major issues, but substituting entirely often changes the result significantly.
- Why did my recipe not turn out right?
- The most common causes are inaccurate measuring, incorrect oven temperature (use an oven thermometer), or substituting ingredients. Baking is chemistry — precision matters more than in any other type of cooking.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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