Patbingsu

Making PatBingSoo (팥빙수)

As much as I love eating ice cream in the summer heat, sometimes it can be a little too rich. Patbingsoo is a cool and satisfying dessert that’s substantial without being rich, and with all its different components it won’t bore your taste buds. I personally was sceptical at first at the thought of shaved ice topped with an adzuki bean paste and practically all the fruits you can think of - it didn’t seem like it would taste good. But then again I forgot the crucial ingredient in this dessert - condensed milk. Forget chocolate, condensed milk is the godsend ingredient that will make anything and everything taste good. And this dessert was of no exception, so do give it a try. 

The way to eat this is to mix all the components into a watery soup and then sharing it with others; 2 people per bowl is ideal, or so I’ve heard, and then have some fun fishing out chewy pieces of tteok (chewy rice cake) from deep within your bowl.

I’m going to include a recipe for tteok and paht (adzuki bean paste) in this post, should you not be able to find some that’s ready-made:

RICE FLOUR BALLS:

[ 1/3 cup water + 1 cup sweet rice flour (chapssalgaru 찹쌀가루) ]

Boil 1/3 cup of water, stir in 1 cup of sweet rice flour and knead several times (A dough attachment is especially useful)

Roll into a big round ball and pat into a 1-inch thick square.

Cut into 1cm cubes and boil in water until they float, then roll the balls in some glutinous flour mixed with icing sugar to prevent them from sticking to one another.

Place in the fridge for 15 minutes to make them firm but slightly chewy.

RED BEAN PASTE:

1 cup adzuki bean (pat 팥) + 4-5 cups of water + pinch of salt + 3 tablespoon sugar ]

1 cup of dried red beans will make a little more than 2 cups of sweet red beans. Each serving of patbingsu needs ½ cup of sweet red beans.

Rinse and strain 1 cup of red beans and place them in a thick-bottomed pot.

Add 4 cups of water. Cover the pot and bring to a boil over low heat for 10 minutes. Lower the heat to simmer for 1 hour.

Open the lid and check if the beans are cooked well or not. The beans should be crushed easily. Chew a sample of the beans. If there is something hard when you chew, you need to cook longer.

After all that’s done, all you need to do is shave some ice, cut up the fruits and assemble.

PATBINGSOO (팥빙수):

[ 1 pint ice + 1 cup red bean paste + 2 tablespoon (or to taste) condensed milk + 3 tablespoon sweet rice flour + chopped fruits for garnish (kiwi, banana, strawberries, mango, etc) ]

Shave the ice into a pile in a bowl. It’s best to use an electric ice shaver instead of trying to do this by hand.

Trickle the condensed milk evenly over the ice. 

Distribute small scoops of red bean paste around the pile of ice.

Now sprinkle bits of the rice flour balls and pieces of fruit (your choice).

Mix it all up and dive right in with your spoon(s).

RICE FLOUR BALLS:

[ 1/3 cup water + 1 cup sweet rice flour (chapssalgaru 찹쌀가루) ]

  1. Boil 1/3 cup of water, stir in 1 cup of sweet rice flour and knead several times (A dough attachment is especially useful)
  2. Roll into a big round ball and pat into a 1-inch thick square.
  3. Cut into 1cm cubes and boil in water until they float, then roll the balls in some glutinous flour mixed with icing sugar to prevent them from sticking to one another.
  4. Place in the fridge for 15 minutes to make them firm but slightly chewy.

RED BEAN PASTE:

[ 1 cup adzuki bean (pat 팥) + 4-5 cups of water + pinch of salt + 3 tablespoon sugar ]

1 cup of dried red beans will make a little more than 2 cups of sweet red beans. Each serving of patbingsu needs ½ cup of sweet red beans.

  1. Rinse and strain 1 cup of red beans and place them in a thick-bottomed pot.
  2. Add 4 cups of water. Cover the pot and bring to a boil over low heat for 10 minutes. Lower the heat to simmer for 1 hour.
  3. Open the lid and check if the beans are cooked well or not. The beans should be crushed easily. Chew a sample of the beans. If there is something hard when you chew, you need to cook longer.
  4. After all that’s done, all you need to do is shave some ice, cut up the fruits and assemble.

PATBINGSOO (팥빙수):

[ 1 pint ice + 1 cup red bean paste + 2 tablespoon (or to taste) condensed milk + 3 tablespoon sweet rice flour + chopped fruits for garnish (kiwi, banana, strawberries, mango, etc) ]

  1. Shave the ice into a pile in a bowl. It’s best to use an electric ice shaver instead of trying to do this by hand.
  2. Trickle the condensed milk evenly over the ice. 
  3. Distribute small scoops of red bean paste around the pile of ice.
  4. Now sprinkle bits of the rice flour balls and pieces of fruit (your choice).
  5. Mix it all up and dive right in with your spoon(s).

Enjoy!

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Korean shaved ice = 팥빙수 (pat-bing-su)

Like pizza, patbingsu is one of those things that took me awhile to get used to. Beans as dessert?!!! But now I can’t believe I didn’t instantly love it. This sweet concoction is most enjoyable when shared. Double-dipping allowed.

Ingredients:

  1. 포도 - grapes
  2. 파인애플 - pineapple
  3. 딸기 - strawberries
  4. 바나나 - banana
  5. 빙수 - shaved ice
  6. 미숫가루 - misu grain powder
  7. 연유 - sweetened condensed milk
  8. 빙수떡 - mochi bites
  9. 팥 - sweetened red beans
  10. 아이스크림 - ice cream
  11. 초코시럽 - chocolate syrup