Checkin bingsu is a popular Korean shaved ice dessert made from frozen milk that is shaved into ultra-fine, snow-like flakes and topped with sweet toppings like red bean, fruit, and chewy rice cakes. It works because the milk base gives a creamier, richer texture than plain ice, and the toppings add contrasting flavors and textures. This recipe recreates the cafe experience at home with a simple freeze-and-shave method that needs no special machine.
Ingredients
- 4 cups (960 ml) whole milk
- 1/2 cup (120 ml) sweetened condensed milk
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) water
- 1 cup (200 g) canned sweet red beans (pat), drained
- 1/2 cup (75 g) mochi or tteok (rice cake) pieces, store-bought or homemade
- 1/2 cup (75 g) fresh strawberries, hulled and sliced
- 1/4 cup (30 g) roasted soybean powder (kong-gomul)
- 2 tablespoons (30 ml) honey or maple syrup, for drizzling
Instructions
- In a large bowl, whisk together the whole milk, sweetened condensed milk, granulated sugar, and vanilla extract until the sugar is fully dissolved. Pour the mixture into a shallow metal or glass pan (about 9×13 inches) and place it in the freezer.
- Freeze for 4–6 hours, or until completely solid. If you have an ice cream maker, you can churn the mixture according to the manufacturer’s instructions for a softer texture, but freezing in a pan works well for shaving.
- While the milk base freezes, prepare the toppings. If using store-bought mochi, cut into bite-sized pieces. If making your own, cook according to package instructions and let cool. Drain the sweet red beans and set aside. Slice the strawberries.
- Once the milk base is fully frozen, remove it from the freezer. Let it sit at room temperature for 5–10 minutes to soften slightly, making it easier to shave.
- Using a fork or a sharp knife, scrape the frozen milk block to create fine, fluffy shavings. Work in sections, scraping from the top and rotating the pan as needed. You can also break the block into chunks and pulse in a food processor, but scraping gives a more authentic texture.
- Spoon the shaved milk into chilled bowls, dividing equally among four servings. Top each with a generous scoop of sweet red beans, mochi pieces, sliced strawberries, and a sprinkle of roasted soybean powder.
- Drizzle with honey or maple syrup just before serving. Serve immediately, as bingsu melts quickly.
Tips
- Use whole milk for the creamiest texture. Lower-fat milk will result in icier shavings that melt faster.
- Freeze in a shallow pan so the milk freezes evenly and is easier to scrape. A deeper container will take longer to freeze and be harder to shave.
- Don’t skip the rest time after freezing. Letting the block sit for 5–10 minutes makes scraping much easier and prevents large chunks.
- Chill your bowls before serving to keep the bingsu from melting too quickly. You can also place the bowls in the freezer for 10 minutes before assembling.
Serving Suggestions
Serve checkin bingsu as a refreshing dessert on a hot day, or as a fun treat for a party. Set up a topping bar with extra red beans, fruit, condensed milk, and cereal so guests can customize their bowls. For a traditional touch, serve with a side of warm green tea to balance the cold sweetness.
Variations
- Fruit Bingsu: Replace the red beans with a mix of fresh mango, kiwi, and strawberries. Omit the soybean powder and drizzle with extra condensed milk.
- Coffee Bingsu: Add 2 tablespoons of instant coffee granules to the milk mixture before freezing. Top with chocolate shavings and a shot of espresso.
- Matcha Bingsu: Whisk 2 tablespoons of matcha powder into the milk mixture. Top with sweet red beans and mochi for a classic Japanese-inspired combo.
- Nutty Bingsu: Replace the soybean powder with crushed roasted peanuts or almonds, and add a swirl of peanut butter to the milk base.
Storage and Reheating
Bingsu is best enjoyed immediately after shaving, as it melts quickly and loses its fluffy texture. If you have leftover frozen milk base, you can keep it in the freezer for up to 1 month, wrapped tightly to prevent freezer burn. To use, let it soften for 10 minutes, then scrape again. Prepared bingsu with toppings should be consumed within 30 minutes; it cannot be stored once assembled.
Frequently Asked Questions
Can I use a blender instead of scraping? Yes, you can break the frozen milk into chunks and pulse in a food processor or blender until fluffy. Work in small batches and avoid over-processing, which can make it melt.
What if I don’t have sweet red beans? You can substitute with canned chickpeas simmered in sugar water for 20 minutes, or use fresh fruit and a drizzle of honey for a simpler version.
Can I make this dairy-free? Absolutely. Use full-fat coconut milk or oat milk in place of whole milk. The texture will be slightly different but still creamy.
How do I get the milk to freeze without ice crystals? The sugar and condensed milk help reduce ice crystal formation. Stir the mixture a few times during the first hour of freezing, if possible, to break up crystals.
Is it okay to use store-bought shaved ice? Yes, you can use plain shaved ice and pour condensed milk over it, but the texture will be less creamy and more icy. The milk base is what makes checkin bingsu special.
Can I freeze the toppings? Fresh fruit and mochi are best added fresh. Red beans can be frozen, but thaw them in the refrigerator before using.
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