Matcha Patbingsu – Korean Shaved Ice Dessert (Super EASY!)

This post may contain affiliate links. Please read my disclosure policy for details.

The most popular and refreshing Korean summer dessert right at home! Milky shaved ice topped up with sweet red beans, cornflakes, chewy mini rice cakes, roasted shaved almonds, strawberries, a drizzle of condensed milk and some incredible creamy homemade matcha ice cream!

What is patbingsu?

Patbingsu (팥빙수) is a popular Korean dessert made of shaved ice topped with sweet red beans and various optional toppings. The name itself gives away its essence: pat (팥) refers to the sweet red beans, while bingsu (빙수) means shaved ice.

Patbingsu is especially popular in the summer, as its cold and refreshing nature makes it the perfect treat for a hot day. Trust me, enjoying a bowl of patbingsu in the middle of a scorching afternoon feels INCREDIBLY REFRESHING!

The classic version of patbingsu consists of nothing more than shaved ice and sweet red beans. You can even find ready-to-go versions in small cups in the ice cream section of Korean supermarkets or convenience stores.

In cafés, however, patbingsu is often elevated with additional toppings like fresh fruits, cornflakes, tiny rice cakes, and a scoop of ice cream. There are also many variations of bingsu, such as Mango Bingsu or Strawberry Bingsu, which are equally popular.

Traditionally, patbingsu is made with water-based shaved ice. However, you’ll also find versions made with milky shaved ice, which I personally prefer. The creamy sweetness of milky ice adds an extra depth of flavor that complements the toppings perfectly!

Do I need an ice shaver?

Making patbingsu is incredibly easy. It’s essentially just assembling ingredients. The only component you’ll need to prepare yourself is the shaved ice.

The best and most convenient option is to use an ice shaver, which creates super thin, light, and fluffy shaved ice that looks like a snowy mountain.

However, if you don’t own an ice shaver, don’t worry! There’s a simple alternative: freeze milk in plastic bags and then crush the ice roughly yourself (detailed instructions are provided in the recipe below). This method works well and still gives you delicious results!

Ingredients

• milk – I used semi-skimmed milk, which is my go-to for most recipes. However, you can substitute it with skimmed milk, full-fat milk, or even lactose-free milk. If you prefer a more traditional approach, you can simply freeze water instead (in this case, omit the condensed milk).
• sweetened condensed milk – sweetened condensed milk adds an extra creamy, sweet flavor to the shaved ice.

toppings:

• Korean sweet red bean paste – be sure to use the Korean version, as it contains chunks of red beans and has a distinct taste and texture compared to the smoother Chinese red bean paste.
• strawberries – I used strawberries because they pair beautifully with matcha ice cream. You can substitute them with other fruits of your choice!
• corn flakes – a common addition to bingsu, cornflakes bring a delightful crunch to the dessert.
• roasted shaved almonds – I love adding shaved almonds. Especially roasted ones as they contribute a nutty flavor that enhances the bingsu experience.
• mini rice cakes – In my opinion, mini rice cakes are a must for bingsu! Their chewy texture complements the shaved ice, ice cream, and fruits perfectly. Trust me, don’t skip them!
  While they can be hard to find in some Korean grocery stores abroad, they are super easy to make at home (15 minutes only).

• condensed milk – a drizzle of condensed milk on top of the bingsu is a classic touch. Alternatively, you could use caramel sauce or chocolate sauce.
• matcha ice cream – since this is a matcha patbingsu, I used my homemade matcha ice cream. That said, feel free to substitute it with vanilla ice cream or any other flavor you prefer!

Preparation

1. Mix milk with sweetened condensed milk. If using an ice shaver, pour the mixture into the provided containers and freeze for at least 6 hours. If you don’t have an ice shaver, pour the milk mixture into two plastic bags, lay them flat, and freeze for at least 6 hours.

2. Once frozen, place the milk blocks into the ice shaver and process. If not using an ice shaver, crush the frozen milk inside the plastic bags using a rolling pin.

3. Add red bean paste as the base topping. Layer diced strawberries on top. Sprinkle cornflakes, roasted shaved almonds, and mini rice cakes over the ice.

4. Add a scoop of matcha ice cream on top. Drizzle with condensed milk to taste.

Topping variations

• Fruits – any fruits you like! Popular choices include strawberries, mangoes, bananas, kiwi, and blueberries.
• Chocolate shavings or chunks – add a rich, indulgent touch with dark or milk chocolate.
• Oreo crumbles – for a fun, cookie-flavored variation.
• Caramelized nuts – almonds, pecans, or walnuts caramelized with sugar for a crunchy and sweet finish.
• Coconut flakes – shredded coconut adds a tropical, chewy texture.
• Caramel sauce – sweet and buttery, perfect for topping a variety of fruits and nuts.
• Ice cream varieties – besides matcha, consider vanilla or strawberry ice cream for a different flavor profile.
• Moist sponge cake – soft, light cake pieces add a different texture and flavor to the dessert.
• granola – for a crunchy and nutritious element.
• Marshmallows – soft, chewy marshmallows add sweetness and texture.

More Asian desserts?

• Strawberry Cheesecake Mochi
• No-Churn Matcha Ice Cream
• Matcha Dorayaki with White Chocolate – Japanese Pancakes
• Bungeoppang (Korean Fish-Shaped Pastry)