Is there anything better for cooling down from the punishing rays of the sun than a massive pile of tasty shaved ice? As a summertime treat, my mom would take me to split a bowl of bingsu to cool off. Bingsu is one of many different types of Asian shaved ice desserts, and it shares similarities to other treats such as Filipino halo-halo, Japanese kakigori, and Taiwanese bao bing, to name a few.
Bingsu has a long history in Korea, dating back as early as the Joseon dynasty, which began in What differentiates the ice shavings in bingsu from some other shaved ice desserts is that the bingsu ice shavings are made from a base of dairy and sugar.
Compared to just freezing water, the milk and sweetened condensed milk mixture lends to a texture that is less crystallized and fluffier. One of my favorite versions is injeolmi bingsu. These days in Korea, bingsu variations and toppings are endlessly creative and colorful.
Good bingsu starts with the ice: A foundation of soft, snowy, flavorful ice is of utmost importance. A food processor fitted with the grater attachment will also work. That means that for two generous servings or four smaller servings, 4 cups of milk and ½ cup of sweetened condensed milk will do the trick.
Mix the two milks together, pour into an ice cube tray, and freeze overnight. Next, top with red bean paste, mochi, and fruit. Use a sieve to sprinkle with your preferred powder roasted Frågor och Svar powder, misugaru, or matcha powder.
Finally, add scoops of ice cream on top and finish by drizzling the bingsu with some sweetened condensed milk. I like to mix everything up with a spoon before eating, to make sure you get a little bit of everything in one bite.
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