It wouldn’t be summer in Korea without bingsu, the shaved ice treat that is so refreshing and unique to Korea. Every year, around April or May, bingsu starts to appear on the menus of many Korean cafes and restaurants, and although many think of this as a dessert, Koreans generally eat bingsu as a summertime snack. Many cultures have their version of frozen treats so let’s see how Korean bingsu differentiates itself from the rest.
History of Korean Bingsu
People have been enjoying frozen treats for at least as long as the written word has been around. Early observations of shaved ice were noted in 3000 B.C. in China when people mixed honey and fruit juice with snow or ice. In The Travel of Marco Polo, Marco Polo brought the recipe for shaved ice, which he enjoyed eating in Beijing, China, to Venice. As for the origin of shaved ice in Korea, history tells us that royalty and the aristocracy of the Joseon era enjoyed it with fruit toppings.
Before refrigeration was invented, bingsu was a delicacy that only the wealthy could enjoy. However, in the early 20th century when refrigerators started to become more common, ice was no longer a luxury item that only the rich could afford.
After an ice-making company was established in 1913, bingsu became available to the Korean public. The modern bingsu appeared after the Korean War when condensed milk and chocolate brought in by US soldiers were added to shaved ice to make the taste richer. In the 1980s, it was reborn as Korean patbingsu with sweet red beans, rice cakes, and jelly on top of the shaved ice.
In the 2000s, bingsu transformed again by adding milk to the ice making the shaved ice’s texture soft like snowflakes and toppings like high-quality fruits, nuts, and ice cream. This delicious frozen base is the unique foundation of the Korean bingsu and specialty shops soon began to offer bingsu year-round. In recent years, Korean bingsu has become more available globally with the rise in popularity of Korean food and Korean dramas depicting the delicious treat.
Although bingsu is a treat that can be enjoyed quite inexpensively, a bowl of bingsu at some luxury hotels can cost a pretty penny. Taking the prize this year for the most expensive bingsu in Korea is the Four Seasons Hotel in Seoul where a bowl of its Jeju Apple Mango Garden Bingsu costs 126,000 won ($96) this year, a 31% increase from last year’s price. When asked about the enormous price tag, Four Seasons Seoul head pastry chef Jimmy Boulay points to quality and quantity saying that their bingsu is made from the finest local ingredients and is large enough for 3-4 people.
You can also make delicious bingsu at home! Here are 3 bingsu recipes for you to enjoy during hot summer days or 365 days a year.
Korean Bingsu Recipes to Make at Home
Patbingsu (Shaved Ice with Sweet Red Bean)
Ingredients per 1 serving
- 1 bowl of shaved ice or milk ice
- 2 or 3 tablespoons sweetened red beans (pat, 팥)
- 2 tablespoons condensed milk
- a few sweet rice cake pieces
- Optional Toppings: fruits, nuts, ice cream, cookies, misugaru (미수가루, roasted grain powder)
Directions
- Optional milk ice: Mix 1 cup of milk and 2 tablespoons of condensed milk sweetened condensed milk in a measuring cup with a spout. (So it’s easier to pour out). Pour out the milk mixture onto an ice tray. Freeze it (for at least 5 hrs) until it becomes ice blocks.
- Before shaving the ice, make sure all the ingredients are cold. It also helps if you keep the serving bowls in the freezer for 10 minutes. Shave the ice in an ice shaver or in a blender or food processor.
- Add 2 to 3 tablespoons of the red beans. Drizzle with a tablespoon or two of condensed milk. Top it with a few rice cake pieces and your favorite fruit pieces, ice cream, and/or any other desired toppings.
Matcha Bingsu (Green Tea Shaved Ice)
Ingredients per 1 serving
- 1 bowl of shaved ice or milk ice
- 2 or 3 tablespoons sweetened red beans (pat, 팥)
- 2 tablespoons matcha syrup
- 1 tablespoon condensed milk
- a few sweet rice cake pieces
- Toppings: Green Tea ice cream
Directions
- Optional milk ice: Mix 1 cup of milk and 2 tablespoons of condensed milk sweetened condensed milk in a measuring cup with a spout. (So it’s easier to pour out). Pour out the milk mixture onto an ice tray. Freeze it (for at least 5 hrs) until it becomes ice blocks.
- Before shaving the ice, make sure all the ingredients are cold. It also helps if you keep the serving bowls in the freezer for 10 minutes. Shave the ice in an ice shaver or in a blender or food processor.
- Add 2 to 3 tablespoons of the red beans. Drizzle with a tablespoon of condensed milk and 2 tablespoons of matcha syrup. Top it with a few rice cake pieces and green tea ice cream.
Mango Bingsu (Mango Shaved Ice)
Ingredients per 1 serving
- 4 ½ cups milk
- ½ cup condensed milk
- Toppings: chopped mango, sweetened red beans, condensed milk, ice cream
Directions
- In a freezer-safe container, mix the milk and condensed milk together using a whisk.
- Cover the mixture and freeze for at least 5 hours or overnight.
- While the mixture is freezing, prepare your toppings. You can chop up some fruits like mangoes, strawberries, kiwi or bananas. Set them aside.
- After the mixture has frozen, remove it from the container and wrap it in some plastic wrap. This will make it easier to hold.
- Hold the wrapped-up milk block with a towel to protect your skin and begin shaving it into a bowl using a grater. You can also use a food processor with a grater attachment.
- Add your favorite toppings and drizzle some condensed milk on top
