Patbingsu is a classic Korean shaved-ice dessert topped with sweet red beans and fresh fruit. This simple homemade version uses milk and canned sweet red beans, so you can make it with or without an ice shaver.
On hot days nothing refreshes like a bowl of shaved ice. In Korea, bingsu (빙수) refers to the wide variety of flaky, shaved-ice desserts. Among them, patbingsu (팥빙수) — topped with sweetened red beans — remains a beloved classic. Modern cafés often add fruit, cheesecake pieces, matcha, cereal, or mochi for extra texture and flavor.
Traditionally bingsu was made with plain ice, but using milk produces a softer, creamier texture. When milk is frozen and shaved, it creates delicate, snow-like flakes — this style is often called “snowflake bingsu” (눈꽃빙수).
I like making milky shaved ice at home and keep an inexpensive ice shaver in the kitchen. It’s a great way to enjoy café-quality patbingsu without the cost of ordering out. This recipe is easy to follow and highly customizable, so you can tailor the toppings to your preference.
What you’ll need
Ice shaver (optional)
An ice shaver makes the process faster and produces finer flakes. Manual or electric machines both work; a simple, inexpensive shaver will do if you plan to make bingsu regularly. If you don’t want to buy one, there are good alternative methods using a blender, food processor, or even a freezer bag and rolling pin — see the alternatives below.
Sweetened red beans
The defining ingredient is sweet red beans (adzuki beans, called dan-pat or 단팥). You can make them from scratch, but home-cooked beans take time to simmer until tender. For convenience, canned sweetened whole red beans are an excellent choice — they provide great texture and sweet flavor without long cooking.
Milky shaved ice
Use whole milk for the creamiest texture and add a bit of sweetened condensed milk to taste. The milk mixture is frozen and shaved to make soft, snow-like ice that melts smoothly on the palate.
How to get fluffy bingsu at home
To make fluffy, café-style bingsu, mix whole milk and sweetened condensed milk, then pour the mixture into shallow containers and freeze until solid — about 4 hours or overnight. Shallow containers freeze evenly and are easier to shave.
When frozen, shave the milk ice and transfer the fluffy flakes into chilled serving bowls. Work quickly so the ice stays light and doesn’t melt. Freezing the serving bowls beforehand helps keep the bingsu colder longer.
Garnish with toppings
Traditional patbingsu is served with sweet red beans, misugaru (roasted grain powder), and injeolmi (rice cake) for nutty flavor and chewy texture. Modern variations include summer fruits like watermelon, kiwi, strawberries, blueberries, grapes, or mango, plus cheesecake cubes, mochi, or crunchy cereal for contrast. Drizzle extra condensed milk on top if you like it sweeter. Serve immediately so the ice remains airy and cold.
No ice shaver? Try these easy methods
Blender or food processor
Freeze the milk mixture in ice cube trays. Once solid, blend the frozen cubes in a food processor or sturdy blender in short pulses until fluffy. Avoid over-processing to prevent melting.
Freezer zip bag method
If you don’t have appliances, pour the milk mixture into a flat zip-top bag and freeze. Let it sit at room temperature for a minute to soften the surface, then crush with a rolling pin or meat mallet until it becomes fine slush. Fluff with a fork and scoop into bowls to add toppings.
Whichever method you choose, top your milky shaved ice with canned sweet red beans and your favorite garnishes for a refreshing homemade dessert that captures the spirit of Korean summer treats.
If you tried this recipe, leave a comment with your feedback and share a photo of your patbingsu. I’d love to see your variations and favorite toppings.
Patbingsu (Korean Red Bean Shaved Ice)
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Ingredients
- 4 cup (960 mL) whole milk
- 6 tbsp (90 mL / about 120 g) sweet condensed milk, plus extra
- 1 (16 oz / 454 g) can sweetened whole red beans
- 6 tbsp (45 g) misugaru (roasted grain powder)
- 18-12 pieces (about 180–270 g) Injeolmi (Korean sweet rice cake)
- assorted summer fruits to garnish
Equipment
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ice shaver or use alternative method
Instructions
Using an ice shaver
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Whisk whole milk and sweetened condensed milk until smooth. Pour into shallow containers and freeze until solid, about 4 hours or overnight.
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Run the frozen milk through an ice shaver and divide the fluffy ice among chilled bowls.
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Top with misugaru, sweet red beans, fresh fruit, and injeolmi if using. Drizzle extra condensed milk and serve immediately.
Alternative methods: Blender or food processor
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Freeze the milk mixture in ice cube trays. Blend the frozen cubes in a food processor or sturdy blender until finely crushed and fluffy. Transfer to bowls, add toppings, and serve right away.
Notes
Pour the milk mixture into a zip-top bag and freeze flat. Let it sit a few minutes to soften, then crush with a rolling pin until slushy and finely broken. Scoop into bowls and add toppings.