Red bean bingsu is a beloved Korean shaved ice dessert featuring finely shaved milk ice topped with sweetened adzuki beans, chewy rice cake, and a drizzle of condensed milk. It’s a refreshing summer treat that balances creamy, nutty, and subtly sweet flavors with a satisfying variety of textures. Making it at home is surprisingly simple with a food processor or blender, and it lets you customize every layer to your liking.
Ingredients
- 1 cup (200 g) dried adzuki beans, rinsed
- 3 cups (710 ml) water, for boiling beans
- 1/2 cup (100 g) granulated sugar, plus more to taste
- 1/4 teaspoon salt
- 4 cups (950 ml) whole milk, divided
- 1/4 cup (60 ml) sweetened condensed milk, plus more for drizzling
- 1/2 cup (80 g) glutinous rice flour (mochiko or sweet rice flour)
- 2 tablespoons (30 ml) water, for rice cake dough
- 1/2 cup (60 g) frozen or fresh strawberries, sliced (optional)
- 2 tablespoons (15 g) roasted soybean powder (gunpowder, optional)
Instructions
- Cook the red beans: Place the rinsed adzuki beans in a medium pot and cover with the 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 60–75 minutes, until the beans are soft and easily mashed between your fingers. Check occasionally and add more water if needed to keep them submerged.
- Sweeten the beans: Drain the beans, reserving about 1/4 cup (60 ml) of the cooking liquid. Return the beans to the pot, add the sugar and salt, and stir over low heat for 2–3 minutes until the sugar dissolves. Mash about half of the beans with a fork or potato masher, leaving some whole for texture. Add the reserved cooking liquid if the mixture seems dry. Let cool completely, then refrigerate until chilled (about 30 minutes).
- Make the rice cake (tteok): In a small bowl, mix the glutinous rice flour with the 2 tablespoons of water to form a soft, pliable dough. If it’s too dry, add water a teaspoon at a time. Roll the dough into a 1/2-inch (1 cm) thick log and cut into 1/2-inch (1 cm) pieces. Bring a small pot of water to a boil, add the rice cake pieces, and cook until they float to the surface (about 2–3 minutes). Drain and rinse with cold water to stop cooking. Set aside.
- Prepare the milk ice: Pour 2 cups (475 ml) of the whole milk into a shallow, freezer-safe container. Freeze for 2–3 hours, or until completely solid. (If using an ice cream maker, churn the milk with 1/4 cup of condensed milk according to the manufacturer’s instructions, then skip to step 6.)
- Shave the ice: Break the frozen milk into chunks and place them in a food processor. Pulse until the mixture becomes fluffy, snow-like shaved ice. Work in batches if needed, and return any melted portions to the freezer briefly.
- Assemble the bingsu: Divide the shaved milk ice among four serving bowls. Spoon the sweetened red beans over the top, then add the rice cake pieces and sliced strawberries, if using. Drizzle generously with condensed milk and sprinkle with roasted soybean powder, if desired.
- Serve immediately: Bingsu is best enjoyed right away, while the ice is still fluffy. Provide extra condensed milk at the table for those who like it sweeter.
Tips
- Substitutions: If you can’t find adzuki beans, use small red beans or even canned sweetened red bean paste (adjust sugar). For a dairy-free version, use full-fat coconut milk or oat milk instead of whole milk; the ice will be slightly less creamy but still delicious.
- Freeze the milk flat: Freeze the milk in a shallow dish or zip-top bag laid flat so it freezes into a thin slab. This makes it much easier to break into chunks for the food processor.
- Don’t over-process: Pulse the frozen milk just until it resembles fluffy snow. Over-processing will melt it into a slush. If that happens, pop it back in the freezer for 10 minutes before serving.
- Sweeten to taste: The red beans are sweetened, but the level of sweetness is up to you. Start with 1/2 cup of sugar and add more if you prefer a sweeter paste. The condensed milk drizzle adds extra sweetness, so keep that in mind.
Serving Suggestions
Serve red bean bingsu as a refreshing dessert on a hot day, or as a fun finale to a Korean-inspired meal. Offer small spoons and let everyone drizzle their own condensed milk. For a more indulgent version, top with a scoop of vanilla ice cream or a few chewy mochi pieces. In Korea, bingsu is often enjoyed at cafes with friends, so consider making a large bowl to share.
Variations
- Fruit bingsu: Replace the red beans with fresh mango, strawberries, or kiwi, and add a splash of orange juice to the milk before freezing.
- Coffee bingsu: Substitute 1 cup (240 ml) of the milk with strongly brewed coffee for a caffeinated twist. Top with chocolate shavings.
- Matcha bingsu: Whisk 1 tablespoon of matcha powder into the milk before freezing for a green tea flavor. Pair with sweet red beans and a drizzle of white chocolate.
- Nutty bingsu: Sprinkle with chopped peanuts or almonds, and add a spoonful of peanut butter to the milk before freezing.
Storage and Reheating
Bingsu is best eaten immediately, as the ice melts quickly. If you have leftovers, you can freeze the shaved ice in an airtight container for up to 1 week, but note that it will become icy and less fluffy when thawed. The red bean topping can be refrigerated for up to 4 days and used again. The rice cake is best eaten fresh, but you can store it in the refrigerator for up to 2 days; reheat in boiling water for 30 seconds to soften. Do not refreeze melted bingsu, as the texture will be ruined.
Frequently Asked Questions
Can I use canned red beans instead of dried? Yes, you can use canned sweetened red bean paste (available at Asian grocery stores) or canned adzuki beans. If using unsweetened canned beans, rinse them and simmer with sugar and a little water for 5 minutes to sweeten.
What is the best way to shave ice without a machine? A food processor works well, but you can also use a blender. Freeze the milk in ice cube trays, then blend the cubes in a high-powered blender until fluffy. Work in small batches and use the pulse function to avoid melting.
Can I make the milk ice ahead of time? Yes, freeze the milk in a shallow container up to 2 days in advance. Just make sure to wrap it tightly to prevent freezer burn. Shave it right before serving.
Why is my rice cake hard? Rice cake becomes hard when it’s refrigerated or made too dry. Be sure to cook it until it floats, and if it hardens, reheat it briefly in boiling water or microwave with a damp paper towel for 15 seconds.
Is bingsu gluten-free? Yes, as long as you use glutinous rice flour (mochiko) and check that your condensed milk and soybean powder are gluten-free. The dish is naturally gluten-free.
Can I use a different type of milk? Absolutely. Whole milk gives the creamiest texture, but 2% or plant-based milks work too. Keep in mind that lower-fat milks will produce a more icy, less creamy result.
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