Korean Bingsu with Red Beans
A refreshing Korean shaved ice dessert topped with sweet red beans, condensed milk, and fruit. Perfect for hot summer days, this vegetarian treat comes together in minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 4g
Ingredients
- 2 cups Water
- 1 can (15 oz) Canned red beans in syrup
- ½ cup Sweetened condensed milk
- 8 oz Fresh strawberries
- ½ medium Fresh mango
- 3 tablespoons Condensed milk (for drizzle)
- 2 tablespoons Roasted peanuts or mochi pieces (optional)
Instructions
- 1
Pour 2 cups of water into a shallow metal baking pan, about 9 inches by 13 inches, or a loaf pan if you have one.
- 2
Place the pan in the freezer and wait 2 hours until the water is frozen solid, checking that there are no soft spots when you press the surface with your finger.
- 3
While ice freezes, open the can of red beans and pour the entire contents—beans and syrup—into a small bowl.
- 4
Rinse the strawberries under cold water, then cut off the green leaves and slice each strawberry lengthwise into thin half-moons about 1/4 inch thick.
- 5
Cut the mango in half lengthwise around the flat seed in the center, then score the flesh in a crosshatch pattern 1/4 inch apart, and scoop the cubes into a small bowl with a spoon.
- 6
Remove the ice pan from the freezer and let it sit at room temperature for 2 minutes until the surface feels slightly soft to the touch.
- 7
Using a fork, scrape the ice from one short end of the pan toward you in rapid downward motions, creating fine shavings like coarse snow; scrape until you have about 1 cup of shaved ice.
- 8
Divide the shaved ice evenly between two bowls, piling it high in the center of each.
- 9
Spoon half of the red beans and their syrup onto the shaved ice in each bowl, concentrating them in the center.
- 10
Pour 1.5 tablespoons of sweetened condensed milk over the red beans in each bowl, letting it drip down into the ice.
- 11
Arrange half of the strawberry slices in a circle around one side of each bowl, and half of the mango cubes on the opposite side.
- 12
Drizzle an additional 1.5 tablespoons of condensed milk over the fruit in each bowl in a zigzag pattern.
- 13
Sprinkle 1 tablespoon of roasted peanuts or mochi pieces on top of each bowl if using, and serve immediately with a long spoon.
Tools you’ll need
- 9-inch by 13-inch shallow metal baking pan or loaf pan
- Fork
- Two bowls for serving
- Knife and cutting board
- Spoon
- Small mixing bowls
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