Bingsu (빙수) is a staple menu item for any Korean café in the summer months. Bingsu is a dessert made from shaved ice with various toppings and ice cream places on top. Condensed milk is then usually drizzled over the top of everything, creating a sweet, tasty, and somewhat refreshing dessert in the warm summer months.
Patbingsu (bingsu with red beans) is thought to have been eaten in Korea since the Joseon Dynasty over 600 years ago. With its long heritage, bingsu is one of Korea’s most loved dishes. There is even a famous song about bingsu. Yoon Jong Shin’s Patbingsu features the lyrics ‘빙수야 팥빙수야 사랑해 사랑해’ which is, quite literally, ‘Bingsu I love you, I love you.’ There are many variations in toppings for bingsu, from the traditional red bean and fruit to the more modern chocolate oreo, but in this recipe we’ll show you how to make the most simple, traditional fruit iteration.
- 1 cup milk or plant-based milk
- 2 Tbsp condensed milk (Vegan alternative below)
- Chopped strawberry
- Chopped pineapple
- Sliced kiwi
- Mix together the milk and condensed milk, and transfer to an ice tray to make milk ice blocks. Freeze the milk for a minimum of around 5 hours.
- Once the milk is frozen, put the ice cubes into a food processor and grind them for around 20 seconds.
- Once the texture is fine enough, transfer the ground ice to a serving bowl.
- Place the fruit on top, arranged however desired. You can also place ice cream on top, as this is often popular.
- To finish, drizzle some extra condensed milk on top.
Substituting condensed milk as a Vegan is hard. Therefore, we’d like to help you to make your own, however, this will need to be done a day in advance. In order to condense milk, you need to expose it to heat which results in water evaporating from the milk off and thereafter, the sugars slightly caramelize. This can be done with any plant-based substitute. We recommend soy milk but nut milk and coconut milk can also be used.
2 ¾ cups or 650 ml of non-dairy milk
½ cup or 52 grams of sugar
1/8 teaspoon of salt
½ teaspoon vanilla extract
Add your non-dairy milk, sugar and pinch of salt into a saucepan and whisk is frequently over a low to medium heat. Whisk until around up of substance remains. This will take a few hours. Simmer at all times; don’t let it bubble or boil and as the substance decreases in volume, reduce the heat accordingly so that your mixture doesn’t burn. Keep an eye on what remains, and when you have 1 cup of substance left, whisk in the vanilla extract.
Let it cool in the refrigerator for several hours before use.
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Featured Image: ©Patbingsu, kkam50, 30.03.19, pixabay.com