Looking for the perfect Korean bingsu recipe? Stop scrolling—this is the one you’ve been waiting for. Ready to unlock the secret to the coolest, most addictive shaved ice ever invented?
Here’s the scoop (pun fully intended): I’m completely obsessed with Korean desserts. And as soon as the summer heat hits Seoul, every café in the city—from Ediya to Hollys to Paris Baguette—seems to outdo itself with new, over-the-top bingsu creations. Picture mountains of snowy ice crowned with fresh strawberries, clouds of whipped cream, or even caramelized popcorn so glossy it could double as jewelry.
Tempted yet? You should be.
Don’t blink—this is your fast pass to mastering bingsu like a pro, without ever leaving your kitchen.
Bingsu 101: Korea’s Coolest Dessert Explained
So, what exactly is bingsu (빙수)? Think of it as the glamorous, Korean cousin of your regular snow cone—but with way better taste, texture, and style. It’s a wildly popular Korean dessert made of finely shaved ice, piled high and topped with a variety of sweet and creamy toppings.
Unlike traditional crushed ice, bingsu’s ice is shaved so finely that it practically melts on your tongue. It’s soft, fluffy, and almost velvety—like eating a snowflake that decided to take up dairy. The secret to this cloud-like texture? The ice is often made with milk or sweetened condensed milk, which gives it that luscious, rich feel.
No wonder it’s adored all over Korea—especially in the summer, when temperatures climb and everyone’s looking for something refreshing but indulgent.
So what does bingsu taste like?
Well, that depends entirely on your toppings!
A Strawberry Bingsu tastes like a romantic summer picnic: tart, sweet, and juicy. It’s usually loaded with fresh strawberries, drizzled with condensed milk, and sometimes crowned with a scoop of ice cream. The result is as photogenic as it is delicious—think pink-and-white perfection in a bowl.
The classic Patbingsu, on the other hand, keeps things traditional. It features sweet red beans (called pat in Korean), chewy rice cakes, and sometimes a sprinkle of nuts or cereal for texture. It’s nostalgic, humble, and beautifully balanced—like a comforting hug from a dessert.
Homemade Bingsu? Easier Than You Think
Here’s the best part: you don’t need a fancy café or professional-grade ice machine to make bingsu. Seriously. You can pull this off in your own kitchen with a blender, some frozen milk, and a bit of imagination.
Step 1: Freeze the base
Start by freezing milk (or a mix of milk and sweetened condensed milk) in an ice cube tray. This gives your bingsu a creamy base that’s far richer than using plain water.
Step 2: Shave it like a pro
Now, for the fun part. Pop those frozen cubes into a blender or food processor and pulse until you get fluffy, snow-like ice. No big ice chunks allowed! The finer the texture, the better the melt-in-your-mouth magic.
Step 3: Decorate your masterpiece
Scoop your shaved ice into a deep bowl, drizzle it with condensed milk, and start layering your toppings like an artist at work. Strawberries, Oreos, mangoes, coffee, matcha powder—whatever your heart desires!
And voilà—homemade bingsu that looks like it came straight out of a Seoul café window display.
See? I told you it’s not difficult at all. You’re officially a bingsu boss.
3 Bingsu Recipes That Taste Like a Trip to Seoul
Let’s dive straight into the best part: the recipes! Because let’s be real—reading about bingsu is fun, but eating it is way better.
1. Strawberry Bingsu
Ingredients
- 1 cup milk
- 2 tablespoons sweetened condensed milk
- 1 cup fresh strawberries
- 2–3 tablespoons strawberry syrup or jam
- 1 scoop vanilla or strawberry ice cream
- Ice cubes or frozen milk cubes
How to make it:
- Wash and slice the strawberries.
- Use a blender or ice shaver to shave the frozen milk (or regular ice) until fine.
- Pile the shaved ice into a deep serving bowl.
- Drizzle with condensed milk and strawberry syrup.
- Layer the sweetened strawberries on top.
- Add a scoop of ice cream and—boom!—dessert perfection.
Pro tip: Garnish with mint leaves, cereal flakes, or an extra spoonful of strawberry jam. It’s sweet, refreshing, and just a little bit extra—just like summer should be.
2. Oreo Bingsu
This one’s for the cookie lovers out there. It’s rich, chocolatey, and slightly dangerous (because you’ll want seconds).
Ingredients
- 1 cup milk
- 2 tablespoons sweetened condensed milk
- 6–8 Oreo cookies, crushed
- 1 scoop cookies & cream or vanilla ice cream
- Chocolate syrup
- Whipped cream (optional—but why not?)
- Ice cubes or frozen milk cubes
How to make it:
- Place Oreos in a ziplock bag and crush them with a rolling pin. Try not to eat too many pieces mid-process.
- Blend your frozen milk cubes until you get a fine, snow-like texture.
- Drizzle condensed milk over the shaved ice.
- Sprinkle on half of your crushed Oreos.
- Add a scoop of ice cream, drizzle with chocolate syrup, and finish with the rest of the Oreo crumbs.
- Optional: top with whipped cream and a whole Oreo for that dramatic café-style look.
3. Tiramisu (Coffee) Bingsu
Coffee lovers, prepare to swoon. This bingsu is what happens when your favorite tiramisu and a frozen latte have a delicious baby.
Ingredients
- 1 cup milk
- 1 shot espresso (or 3 tbsp strong brewed coffee)
- 1 tablespoon coffee syrup or sugar (optional)
- 3 tablespoons mascarpone cheese or whipped cream
- 2–3 ladyfinger biscuits (or sponge cake slices), crumbled
- Cocoa powder for dusting
- Ice cubes or frozen milk cubes
How to make it:
- Brew a strong espresso shot and let it cool completely.
- Blend your frozen milk cubes until soft and powdery.
- Pour the chilled coffee evenly over the shaved ice.
- Pipe or spoon mascarpone cheese (or whipped cream) on top.
- Add crumbled ladyfingers or cake pieces.
- Dust with cocoa powder like the dessert artist you are.
The result? Elegant, creamy, and subtly caffeinated—a perfect grown-up version of bingsu that pairs wonderfully with an afternoon coffee break.
A Little History: Bingsu Then vs. Now
You might assume that bingsu is a trendy modern invention, designed for Instagram and café culture. But surprise! It’s actually been cooling off Koreans for over a century.
Back during the Joseon Dynasty (1392–1897), people were already enjoying early versions of bingsu as a summer delicacy. Of course, there were no Oreos or caramel popcorn in sight—just simple shaved ice topped with sweetened red beans. This original form is still beloved today and is known as patbingsu (팥빙수).
As Korea modernized and global ingredients became available, bingsu evolved into the colorful, creative dessert we know now. You can find versions topped with mangoes, matcha, brownies, cornflakes, or even cheesecake bites. It’s a dessert that’s part nostalgia, part innovation—and 100% delicious.
The Magic of Bingsu at Home
So, have I awakened your taste buds yet? Because if not, I might have to show up with a spoon.
Summer is officially here, and these frosty delights are calling your name. The best part? You don’t have to hop on a plane to Seoul to enjoy authentic bingsu. With a blender, a few basic ingredients, and a dash of creativity, you can craft your own café-worthy version in minutes.
So next time you’re craving something light, cool, and totally customizable, skip the usual ice cream and treat yourself to a homemade bingsu. It’s refreshing, shareable, and a little bit magical. One spoonful and you’ll be tasting a piece of Korean culture—without ever breaking a sweat.
Now the real question is: Which flavor are you trying first?
Frequently Asked Questions About Bingsu
1. Is bingsu healthier than ice cream?
It can be! Bingsu is generally lighter because it’s mostly made from shaved milk or ice, not heavy cream. Plus, you can control the sweetness and toppings—think fruit and nuts instead of syrups and candy. But of course, add enough ice cream and chocolate sauce, and it’s just as indulgent (not that we’re judging).
2. Are bingsu and shaved ice the same thing?
Not quite. Regular shaved ice is usually just water-based ice with syrup poured on top. Bingsu, on the other hand, uses milk-based ice and is topped with creamy, rich ingredients like condensed milk, fruit, and red beans. It’s like the difference between a snow cone and a dessert masterpiece.
3. What is the original bingsu flavor?
The OG flavor is Patbingsu, made with sweet red beans, rice cakes, and sometimes condensed milk or nuts. It’s simple, traditional, and still one of the most popular versions in Korea today.
4. How many calories are in a bingsu?
It depends on the toppings. A simple fruit bingsu can be as low as 200–300 calories, while a chocolate-loaded one with ice cream might hit 500–600. But hey, it’s dessert—enjoy every spoonful!
5. What is bingsu made of?
At its core, bingsu is made of finely shaved ice (often milk-based) topped with sweet ingredients like fruit, condensed milk, red beans, cookies, syrups, or ice cream. The possibilities are endless—and endlessly delicious.
Now grab a spoon, summon your inner barista, and let’s make summer a little sweeter—one bowl of bingsu at a time.
