How to Make Bingsu, the Creamy, Fruity Shaved Ice of Your Dreams
To beat the scorching heat, nothing beats indulging in a delicious serving of shaved ice. Before the era of air conditioning, Koreans turned to bingsu as a popular dessert to cool off during hot weather. Bingsu, also known as bingsoo, is essentially a large heap of fluffy milk-based shaved ice, typically garnished with chopped fruit, sweetened condensed milk, mochi, and sweet red beans.
Growing up in Flushing, Queens, I have fond memories of visiting Korean cafes with my mom to enjoy a bowl of bingsu as a refreshing treat in the summertime. This traditional Korean dessert has a rich history dating back to the Joseon dynasty, where officials would crush ice from stone ice storage facilities to create the earliest form of bingsu. Patbingsu, which translates to "sweet red bean shaved ice," remains a classic variation of this dessert, but there are countless innovative options to explore.
When it comes to making bingsu, the key lies in the texture of the shaved ice. Unlike other shaved ice desserts, bingsu ice shavings are crafted from a blend of dairy and sugar, resulting in a less crystallized and fluffier consistency.
During my visits to Korea in the summer, I often indulged in injeolmi bingsu, topped with Korean glutinous rice cakes coated in roasted soybean powder. Nowadays, bingsu variations in Korea boast a myriad of creative toppings such as macarons, soft-serve ice cream, chocolate, and an array of fresh fruits.
For those looking to recreate this delectable dessert at home, start by freezing a mixture of milk and sweetened condensed milk, then blend it to achieve a snowy texture. While an electric ice shaver is ideal for producing the fluffiest snow, freezing the milk mixture and blitzing it in a blender can also yield satisfactory results.
When assembling bingsu, the topping options are endless. From a variety of fruits to sweetened red bean paste, mini mochi, powders like matcha and roasted soybean, and a scoop of ice cream, each component adds a unique flavor and texture to the dessert.
To serve, freeze the bowls beforehand to maintain the coldness of the shaved snow. Layer the bowl with shaved milk snow, red bean paste, mochi, fruit, powders, ice cream, and a drizzle of sweetened condensed milk. Mix everything together before indulging to savor a bit of each element in every bite.
With bingsu, the possibilities are endless, making it a versatile and delightful dessert to enjoy during the summer months.
Growing up in Flushing, Queens, I have fond memories of visiting Korean cafes with my mom to enjoy a bowl of bingsu as a refreshing treat in the summertime. This traditional Korean dessert has a rich history dating back to the Joseon dynasty, where officials would crush ice from stone ice storage facilities to create the earliest form of bingsu. Patbingsu, which translates to "sweet red bean shaved ice," remains a classic variation of this dessert, but there are countless innovative options to explore.
When it comes to making bingsu, the key lies in the texture of the shaved ice. Unlike other shaved ice desserts, bingsu ice shavings are crafted from a blend of dairy and sugar, resulting in a less crystallized and fluffier consistency.
During my visits to Korea in the summer, I often indulged in injeolmi bingsu, topped with Korean glutinous rice cakes coated in roasted soybean powder. Nowadays, bingsu variations in Korea boast a myriad of creative toppings such as macarons, soft-serve ice cream, chocolate, and an array of fresh fruits.
For those looking to recreate this delectable dessert at home, start by freezing a mixture of milk and sweetened condensed milk, then blend it to achieve a snowy texture. While an electric ice shaver is ideal for producing the fluffiest snow, freezing the milk mixture and blitzing it in a blender can also yield satisfactory results.
When assembling bingsu, the topping options are endless. From a variety of fruits to sweetened red bean paste, mini mochi, powders like matcha and roasted soybean, and a scoop of ice cream, each component adds a unique flavor and texture to the dessert.
To serve, freeze the bowls beforehand to maintain the coldness of the shaved snow. Layer the bowl with shaved milk snow, red bean paste, mochi, fruit, powders, ice cream, and a drizzle of sweetened condensed milk. Mix everything together before indulging to savor a bit of each element in every bite.
With bingsu, the possibilities are endless, making it a versatile and delightful dessert to enjoy during the summer months.
