Korean Bingsu, A Level Up From Ice Cream

5 min

14/01/2026

Dessert

Korean
Bingsu
, A Level Up From Ice Cream

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Quick Summary

Bingsu is Korea’s iconic shaved ice dessert that’s taken the world by storm, showing up in trendy cafes and social feeds everywhere. With fluffy ice piled high and topped with everything from sweet red beans to vibrant fruits and creamy ice cream, it’s a refreshing treat that comes in a variety of flavours. More than just dessert, bingsu is a social experience that’s perfect for sharing and cooling down in style.

Deep Dive

Asia has plenty of these running around, each going by a different name, in their respective countries. Confused? We’re talking about shaved ice. In India, it’s served as ice golas, sold on hot summer days by street vendors. Korea does not serve its shaved ice on a stick but rather heaped in a bowl, and this refreshing treat is called bingsu. It’s usually topped with sweet, colourful ingredients that make it both delicious and visually striking. Today, there are both the classic version og bingsu with sweet red beans and rice cakes, and also modern variations with ice cream and matcha.

What Makes Up Korean Shaved Ice?

Bingsu’s defining feature is its ultra‑fine shaved ice, often made from frozen milk or a milk‑condensed milk mix rather than plain water – this gives it a creamy, snow‑like texture that melts on the tongue. Over this base, typical toppings include sweetened red beans (pat), chewy rice cakes (tteok or injeolmi), fruit slices, nuts, mochi, cereals, syrups, and a drizzle of condensed milk. The shaved ice, with its many toppings, is heaped in a bowl, usually in a generous serving size. These days, modern toppings are also added, like ice cream, coffee, and jellies.

Where Did Bingsu Come From?

Bingsu traces its roots to the Joseon dynasty, when ice was stored in stone ice houses (seokbinggo) and reserved for royalty and officials. The first recorded mention appears in a book from 1877 by aristocrat Kim Gi‑su, describing shaved ice mixed with egg yolk and sugar. Over time, as refrigeration and ice production became accessible, the dessert spread to the public. By the 20th century, the red‑bean ‘patbingsu’ version became popular, and post‑war innovations (like using condensed milk or milk ice) shaped the modern form.

How Is It Made?

Making bingsu begins with preparing the ice base first. Traditionally, a mixture of milk and sweetened condensed milk is frozen into blocks, then shaved into ultra-fine, snow-like flakes using a specialised machine or a stand mixer attachment. For a fruity version, ice can be made by freezing pureed fruits like mango or strawberries, then shaving them to create a flavorful base.

The shaved ice is heaped into a chilled bowl to keep it from melting. Then it is topped with sweetened red bean paste (pat), chewy rice cakes (tteok), and a drizzle of condensed milk. Toppings can also include fresh fruits like strawberries, mangoes, or kiwis, mini mochi, roasted soybean powder (injeolmi), and even scoops of ice cream or matcha powder. It’s enjoyed with a spoon and meant to be shared!

The Bingsu Flavours

There are the traditional ones with sweet red beans and rice cakes, and there are ones with matcha and coffee flavours, which are a rage in Korea and Korean speciality shops abroad. Here are some popular ones:

Patbingsu (팥빙수)

This is the OG bingsu that features finely shaved milk or water ice, topped with sweet red bean paste (pat), chewy rice cakes (tteok), condensed milk, and sometimes nuts or cereal. Patbingsu is a beloved summer treat in Korea, enjoyed by people of all ages.

Injeolmi Bingsu (인절미빙수)

This variation of bingsu is topped with injeolmi (Korean rice cakes coated with roasted soybean flour). Injeolmi bingsu gained popularity around five years ago, with people lining up in front of stores to try it. Sulbing, a bingsu franchise, played a significant role in its popularity.

Fruit Bingsu (과일빙수)

Those who love their fruits will love this one. It’s a refreshing bingsu topped with an assortment of fresh fruits such as sliced strawberries, diced mango, watermelon balls, and sliced kiwi, often with a drizzle of sweet condensed milk. Fruit bingsu is especially popular among younger crowds and tourists.

Chocolate Bingsu (초콜릿빙수)

This bingsu variation is made with chocolate syrup, cocoa powder, and chunks of chocolate, served over the shaved ice, perfect for the chocolate lovers. This bingsu is for those with a sweet tooth, combining the classic shaved ice with brownie chunks and a generous variety of chocolates in different forms.

Matcha Bingsu (녹차빙수)

Thanks to the matcha rage, this bingsu flavour is quite popular. As the name suggests, it’s made with green tea powder (matcha), often accompanied by a scoop of matcha ice cream or red bean paste. Matcha bingsu is popular among those who appreciate the distinct flavour of green tea.

Fusion Bingsu (퓨전빙수)

There is also an assortment of bingsu flavours that vary between restaurant menus and don’t fit under a particular flavour umbrella. These versions combine traditional shaved ice with unconventional toppings like cheesecake, macarons, or even savoury elements like cheese. This type of bingsu reflects the evolving nature of Korean dessert culture, and draws in the trendy crowd who can’t live a day without snapping Instagram-worthy treats.

Korean Style Ice To Meet You

Bingsu isn’t just frozen water with toppings – it’s Korea’s answer to beating the heat, but in a fashionable way. From old-school red beans to wild new flavours, it’s a dessert that’s simple, fun, and made to share. No pretences, just cold, sweet, and damn good. That’s why bingsu keeps people coming back for more.