Shaved ice with sweet red beans and fruit

Patbingsu 팥빙수

Patbingsu is one of the most  popular summer desserts or snacks in Korea. It looks like a huge snow mountain in a bowl decorated with colorful fruits, sweet red beans and rice cake pieces and sweet creamy condensed milk. If you feel exhausted from the heat in the summer, make this. You’ll feel energetic again and your body temperature will cool down. Add your favorite toppings to your patbingsu: fruit, jelly, rice cake pieces, roasted grain powder, ice cream, sweetened condensed milk…

Make your own style of homemade patbingsu and enjoy your summer!


I used to make patbingsu for my children when they were young. On a hot summer afternoon, when they came home from school, I would wait  for them with patbingsu ingredients. Once they came home, “Patbingsu is ready! Wash your hands and come back to the table! Meanwhile I’m shaving the ice!” I was very happy when I saw their excitement.

In this video, I’m at Google in NYC to attend YouTube Creators Camp. I was supposed to make 1 video during the camp, so I thought patbingsu was a good choice because it’s seasonal, refreshing, delicious, and easy to make if I prepare the sweet red beans in advance. I prepared patbingsu for 100 people.

I made 2 buckets of sweet red bean to serve 100 people

Just before people come to taste the patbingsu, intense moment

Add shaved ice!

Here is the recipe for a much smaller portion. Enjoy the recipe!


Red beans (adzuki beans), sugar, vanilla, kosher salt, shaved ice, sweetened condensed milk, rice cake, strawberries, banana, and kiwi.

I bought this reasonably priced electric ice shaver on Amazon. It’s quite simple and easy to use. If you are living in USA, you can get it delivered to your home.

my ice shaver – you can buy it on Amazon

Directions for 4 servings

Make sweet red beans:

  1. Rinse and strain 1 cup of red beans and place them in a thick-bottomed pot.
    1 cup of dried red beans will make a little more than 2 cups of sweet red beans. Each serving of patbingsu needs ½ cup of sweet red beans.
  2. Add 4 cups of water. Cover the pot and bring to a boil over low heat for 10 minutes.
  3. Lower the heat to simmer for 1 hour.
  4. Open the lid and check if the beans are cooked well or not. The beans should be crushed easily.
    Chew a sample of the beans. If there is something hard when you chew, you need to cook longer.
  5. Drain the water and add 1 cup of sugar, 1 ts vanilla, and ½ ts kosher salt. Mix well.
    *tip: the water from the beans can be used for making rice
  6. Uncover and stir the sweet beans over low heat for 5 minutes.
  7. Turn the heat off and let it cool down. Keep in the fridge.

Let’s make patbingsu!

  1. Add ½ cup of sweet red beans on the bottom of a dessert bowl.
  2. Add 1½ cups of shaved ice over the sweet red beans.
  3. Add chopped strawberries, banana, and kiwi on top of the ice.
  4. Pour 2 tbs of sweetened condensed milk onto red beans and place 5-7 chopped rice cakes on top.
  5. Serve right away with a spoon.



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  1. Dear maangchi
    Can we use red kidney beans instead of red beans /azuki beans . will it taste the same? :/

    See full size image

  2. mbh2mt2d joined 4/15 & has 3 comments

    This looks so delicious!!!!! Ii want sprinkle shredded coconut on top of it too!!!!

  3. yotaka maryland joined 2/15 & has 1 comment

    I always ate this dish at my local Korean Spa in K-Town Los Angeles and now I can make it at home! Thank you!

    I’m wondering if I wish to make the sweet bean paste in advance, though I am sure it is best fresh, what is the best way to store it and how long will it keep before spoiling?

  4. dreamingdreamer philippines joined 8/14 & has 1 comment

    HI :) I want to ask if we could use the canned red bean? Do we still have to put the sugar? And is the rice cake needed or optional ?

  5. Imjoo Franklin, NJ joined 10/11 & has 6 comments

    I am so happy that I found your site. I have been looking at your videos and drooling watching all the delicious dishes you’ve made. I have question regarding the rice cake for this recipe. Can I use the regular rice cake (used for DukkBokki) and cut it in to smaller pieces? I’m having a birthday party for my son on Sunday and I don’t have the time to get to the store to buy the rice cake for the dessert. Thank you so much!!!! :)

    • ashleele1989 Anaheim, California, USA joined 5/14 & has 3 comments

      Hi Imjoo, rice cake for tteokbokki is not the one for patbingsu. If you cant find that rice cake for patbingsu at your local grocery store you can make it at home. Buy a box of mochi flour, mochiko is a Japanese brand of mochi flour, mix flour with sugar and water then either steam or microwave. Then dust the dough with potato starch and roll out, cut into cubes and u can use them for your patbingsu. I always make patbingsu rice cakes at home because its kinda expensive if we buy it out from grocery store

  6. Miss Kim78 socali joined 3/13 & has 40 comments

    Hi Maangchi! The best patbingsu I have ever had was in Korea. The patbingsu was huge, creative, tasty, and beautiful!! I was craving some the other day, so I made some. It hit the spot.
    I heard that back in the Josun Dynasty, patbingsu was only available to the upper class. It was very interesting to learn about.

  7. janique0418 Philippines joined 9/12 & has 1 comment

    hello Maangchi! i tried your patbingsu recipe, it’s really awesome. i had a leftover red bean feeling from the rice cake that i made, although its a little mushy and wet. still, i though it would be great to use for patbingsu it turned out perfectly. I love your website, truly! and it also inspires me to learn hangul, we’ll try more of your recipes. :)

  8. SuJu247 Colorado joined 7/12 & has 1 comment

    Anyeonghaseyo, Maangchi!

    I made my first patbingsu yesterday for dessert. It was wonderful! It was refreshing, sweet, and different. I used my Ninja food processor to shave the ice and it turned out just like snow!
    I followed your recipe exactly but added cubes of dragon fruit on top along with the banana, kiwi, and strawberries. I also made injeolmi to finish it off…it was very yummy!
    Thank you for your awesome recipe!


  9. ina78 Jerteh, Terengganu, Malaysia joined 4/09 & has 45 comments

    hai Maangchi….
    my red bean become a litle bit crunchy (not soft). is it supposed to be like that? before i put the sugar, i try it and it soft and can crushed easily like you said….hmmm… is it because the sugar effect?

  10. janicedale Australia joined 2/12 & has 16 comments

    This dessert is good for summer. Three ingredients for a one delicious recipe. Red beans is the main ingredient for Patbingsu. I will try this at home. Better for a nice glass, it will add more attraction to eat. Thanks for posting.

  11. Xavier JJ Owings Mills joined 2/12 & has 2 comments

    I can’t wait to make this for my mother grandmother and sister tomorrow it will be my first time making this and i hope it goes well the only thing is my mother and grandmother don’t like beans is there anything i can substitute it with that will still make it taste as good as it looks

  12. This blog and post has been featured on Tasting Korea. Please check it out :)

  13. chef Benedict Manila, Philippines joined 11/11 & has 45 comments

    similar to our Filipino dessert called “Halo Halo” but its not tropical fruits but the difference is with mochis, red beans, temperate fruits and condensed milk. i love this kind of dessert.

  14. maddecent Singapore joined 10/11 & has 1 comment

    Hey maangchi! will you ever show us how to make “Dalgona” ? i’ve seen it once in a Korean variety show and it seems so good!

  15. Kagura591 USA joined 8/11 & has 1 comment

    Hello Maangchi!!!

    I have been one of your follower for 2 years now and I only registered on your website only now. My bad.

    I was just curious if I can make my own rice cake for the patbingsu, because I cannot find it anywhere in my town. I was thinking of making it with the sweet rice flour mochiko, then pound it just like the injeolmi. Do you think it will work?

    Thank you!

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