Milk Shaved Ice with Red Beans
Quick answer
Uyu patbingsu is a traditional Korean cold dessert centered around milk that has been frozen solid and then shaved into a very fine, light texture resembling freshly fallen snow.
What makes this special
- Patbingsu milk shaved ice features frozen milk cubes shaved into fine crystals that melt instantly on the tongue.
- Frozen milk shaved fine melts on the tongue like soft snow
- Sweet simmered red beans form dense starchy pockets in the cold ice
Key ingredients
Core cooking flow
- 1 Freeze milk in a dedicated mold or zip-lock bag, then shave in a bingsu mach...
- 2 Drain excess liquid from 160g cooked red beans, taste for sweetness and add...
- 3 Cut 40g tteok into 2 to 3cm bite-sized pieces and slice 60g strawberries to 3 to 4mm thickness.
Uyu patbingsu is a traditional Korean cold dessert centered around milk that has been frozen solid and then shaved into a very fine, light texture resembling freshly fallen snow. This specific preparation method differs from versions using plain water ice because the fat and protein content in the milk create a texture that is notably smoother, creamier, and more opaque as it melts. To build the dish, the shaved milk is gathered into a tall mound and layered with several distinct components, primarily a portion of red beans that have been boiled with sugar until they achieve a soft, starchy consistency. Small, bite-sized rice cakes are distributed across the ice to provide a dense and chewy element that contrasts with the temperature of the milk. A fine dusting of multigrain powder and roasted soybean flour adds an earthy, toasty flavor profile to the base, which helps to balance the sweetness of the other toppings. For additional texture and flavor, sliced almonds are included to provide a consistent crunch, while pieces of fresh strawberry are added to introduce a sharp, acidic fruit brightness. The overall richness of the assembly is typically increased by drizzling condensed milk over the surface, allowing the thick liquid to seep down into the porous layers of ice. Historical documentation from the Joseon dynasty indicates that the practice of serving ice with red beans during the summer months was already established by the 19th century, with palace records showing that ice was retrieved from stone-lined underground icehouses for royal consumption. While the combination of milk and sweetened beans remains the traditional standard, contemporary versions of the dessert frequently incorporate a wide variety of other ingredients including mango, matcha, and injeolmi.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Freeze milk in a dedicated mold or zip-lock bag, then shave in a bingsu machine until the texture is as fine and fluffy as cotton candy, totaling about 500g of shaved milk ice.
- 2Season
Drain excess liquid from 160g cooked red beans, taste for sweetness and add 1 tablespoon sugar if needed, then cool completely.
- 3Prep
Cut 40g tteok into 2 to 3cm bite-sized pieces and slice 60g strawberries to 3 to 4mm thickness.
- 4Step
Mound the shaved milk ice in a large bowl and arrange the red beans, tteok, and strawberries evenly from the center outward.
- 5Season
Sift 15g misugaru and 10g injeolmi powder evenly over the top, then scatter 15g sliced almonds.
- 6Finish
Drizzle 35g condensed milk evenly over everything just before eating and mix immediately; serve and eat at once before the ice melts.
After the steps
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