Snow day bingsu is a Korean shaved ice dessert that gets its signature fluffy, powdery texture from shaving frozen milk or cream into fine, snow-like flakes. It’s the perfect treat for a cozy day indoors, offering a customizable base that pairs beautifully with sweet toppings like red beans, fresh fruit, and chewy mochi. This recipe breaks down the process into simple steps, so you can create a café-quality bingsu at home without any special equipment beyond a blender or food processor.
Ingredients
- 4 cups (960 ml) whole milk (or a combination of milk and heavy cream for extra richness)
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
- For the red bean topping: 1 cup (260 g) canned sweetened red beans (pat), drained
- For the mochi: 1/2 cup (60 g) mochiko (sweet rice flour), 1/4 cup (60 ml) water, 2 tablespoons sugar, and a little potato starch for dusting
- For serving: fresh fruit (strawberries, mango, or kiwi), 1/4 cup (30 g) toasted sesame seeds, and extra condensed milk for drizzling
Instructions
- Make the bingsu base: In a medium bowl, whisk together the milk, sugar, condensed milk, vanilla, and salt until the sugar is completely dissolved. Pour the mixture into a shallow, freezer-safe container (like a 9×13-inch baking dish) and place it in the freezer.
- Freeze the base: Freeze for at least 6 hours or overnight, until completely solid. If you can, stir the mixture every 30 minutes for the first 2 hours to break up ice crystals—this makes the final texture smoother.
- Prepare the mochi (while the base freezes): In a microwave-safe bowl, combine the mochiko, water, and sugar. Stir until smooth. Cover with plastic wrap and microwave on high for 1 minute. Stir, then microwave for another 30-60 seconds until the dough is translucent and sticky. Let cool slightly, then dust a clean surface with potato starch and turn out the dough. Knead gently, then roll into a long log and cut into bite-sized pieces. Set aside.
- Shave the ice: Once the milk base is fully frozen, break it into chunks with a fork or knife. Work in batches: place the chunks in a high-powered blender or food processor and pulse until the mixture becomes fluffy, powdery snow. Do not over-process, or it will melt into a slush. Transfer the shaved ice to a chilled bowl or individual serving cups.
- Assemble: Top each serving with a generous spoonful of red beans, a few pieces of mochi, fresh fruit, a sprinkle of sesame seeds, and a drizzle of condensed milk. Serve immediately.
Tips
- Use whole milk or add cream: Skim or low-fat milk produces icier, less creamy results. For a richer bingsu, substitute 1 cup (240 ml) of the milk with heavy cream.
- Don’t skip the sugar and condensed milk: Sugar lowers the freezing point, which helps the mixture stay slightly soft even when frozen, making it easier to shave and giving a smoother mouthfeel.
- Work quickly: Shaved ice melts fast. Chill your serving bowls in the freezer for 10 minutes before assembling, and serve immediately after topping.
- If you have an ice shaver: You can use a dedicated ice shaver for an even finer texture. Just freeze the milk mixture in small cylindrical containers that fit your machine.
Serving Suggestions
Bingsu is traditionally served in a large bowl with a spoon, meant to be shared. For a fun snow day, set up a topping bar with different fruits, syrups, and candies so everyone can customize their own bowl. Pair it with a warm drink like green tea or coffee to contrast the cold.
Variations
- Matcha Bingsu: Whisk 2 tablespoons of matcha powder into the milk base before freezing for a slightly bitter, earthy flavor that pairs well with red bean.
- Coffee Bingsu: Add 2 tablespoons of instant espresso powder to the milk base. Top with chocolate shavings and a drizzle of caramel.
- Mango Bingsu: Replace the red bean with fresh or frozen mango chunks and omit the mochi. Use a mango puree as a topping instead of condensed milk.
- Yogurt Bingsu: Replace half the milk with plain Greek yogurt for a tangy, protein-packed version. Reduce the sugar slightly.
Storage and Reheating
Bingsu is best eaten immediately after shaving. If you have leftover shaved ice, you can store it in an airtight container in the freezer for up to 2 hours, but it will become icy and lose its fluffy texture. The frozen milk base can be stored in the freezer for up to 2 weeks—just break it into chunks and re-shave as needed. Mochi can be kept at room temperature for a day, or refrigerated for up to 3 days, but it will harden; microwave for 10 seconds to soften before using.
Frequently Asked Questions
Can I use a regular blender? Yes, a high-powered blender works best, but a food processor also does the job. If your blender is not very powerful, work in small batches and let the frozen base sit at room temperature for 5-10 minutes before processing.
Why is my bingsu icy instead of fluffy? This usually happens if the milk mixture has too much water or if you over-process it. Make sure to use whole milk, and pulse in short bursts rather than running the blender continuously.
Can I make this dairy-free? Absolutely. Use full-fat coconut milk or oat milk instead of dairy milk. The coconut milk will add a subtle tropical flavor, while oat milk will be more neutral. Just keep the sugar and condensed milk (use a dairy-free version) to maintain the right texture.
What if I don’t have mochiko? You can skip the mochi or substitute with small pieces of chewy rice cakes (like tteok) or even soft, chewy candies. The texture is a big part of bingsu, but it’s not mandatory.
How long can I keep the frozen base? The base can be frozen for up to 2 weeks if stored in an airtight container. Just make sure it’s completely sealed to prevent freezer burn.
Is it safe to eat raw egg in bingsu? Traditional bingsu does not contain eggs. If you choose to add a raw egg topping (like a raw egg yolk on top of a savory bingsu), use pasteurized eggs to reduce the risk of foodborne illness, especially for pregnant people, young children, older adults, and those with weakened immune systems.
Related
- Bossam Recipe with Kimchi: Korean Pork Wraps
- Bossam Recipe: How to Make Korean Pork Wraps
- Bossam V3 Controls Guide: Full Key Bindings
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).