Patbingsu (Korean Ice Dessert Recipe)

By Seonkyoung Longest · 30 min

Ingredients

Instructions

1. Wash the dried adzuki beans and soak them in 8 cups cold water overnight (6 to 10 hours).
2. Drain the soaked beans, put them in a large pot with 4 cups fresh cold water, and bring to a boil over high heat. As soon as it boils, remove from heat and drain again.
3. Return the boiled beans to the large pot, add 4 cups fresh cold water, and bring to a boil over high heat. Reduce to medium and simmer for 30 minutes, then reduce to low and simmer for another 20 minutes (50 minutes total). Do not cover; stir occasionally with a wooden spoon.
4. Check that the beans are cooked through by pressing one with your finger or tasting it.
5. Once the beans are soft, add the sugar, honey and sea salt and stir. Raise the heat to medium-high and simmer until thickened, about 5 to 10 minutes, stirring often.
6. Remove from heat and let cool. Refrigerate for up to 3 to 5 days, or freeze for up to 2 months.
7. For the sweet milky ice: whisk 2 cups milk with 1/4 cup granulated sugar in a bowl until the sugar dissolves. Pour into an ice cube tray and freeze overnight.
8. To serve the classic version: shave the milky ice into 2 bowls, 1 cup each. Top each with 1/3 cup sweet adzuki beans, then add 1 teaspoon roasted bean powder and 1 teaspoon condensed milk per serving, or to taste.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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MilkChocolateDark chocolateIce creamCondensed milkAdzuki bean