Sobre esta receta

Patbingsu es el postre de verano amado de Corea — un tazón imponente de hielo finamente raspado coronado con pasta de frijoles rojos dulces, trozos de pastel de arroz masticable, leche condensada dulce y frutas frescas. Esta versión clásica casera mantiene las cosas accesibles: los frijoles rojos dulces (pat) se cocinan a fuego lento hasta que estén perfectamente tiernos, y el hielo se raspa hasta una consistencia delicada y nevada. Cada cucharada es un equilibrio de frío, cremoso, masticable y dulce — un verdadero sabor del verano coreano.

Instrucciones

1. 1

   Drain the soaked adzuki beans and rinse them well. Add them to a large saucepan with 4 cups of fresh water. Bring to a boil ^[over high heat], then drain and discard this first cooking water — this step removes bitterness and improves the flavor.

2. 2

   Return the beans to the saucepan and cover with 4 fresh cups of water. Bring to a boil ^[over medium-high heat], then reduce heat ^[to low]. Simmer uncovered for 60–75 minutes, stirring occasionally, until the beans are completely tender and can be easily mashed between your fingers. Add more water a splash at a time if the pot looks dry.

3. 3

   Once the beans are tender and most of the water has been absorbed (the mixture should be thick, not soupy), stir in the granulated sugar and salt. Continue to cook ^[on low heat] for another 5–10 minutes, stirring frequently, until the sugar is fully dissolved and the beans have a jammy, slightly glossy consistency. Taste and add more sugar if desired. Remove from heat and let cool completely. The mixture will thicken further as it cools.

4. 4

   Pour 8 cups of water into measuring cups, shallow containers, or a large Ziploc bag laid flat. Freeze for at least 4–6 hours, or overnight, until solid. For the creamiest, smoothest shaved ice, use filtered water or mineral water — it makes a noticeable difference.

5. 5

   When ready to serve, remove the ice from the freezer. If using ice cubes, add them in batches to a high-powered blender or food processor and pulse in short bursts until you achieve a fine, snow-like texture — do not over-blend or it will turn slushy. Work quickly and keep the shaved ice in the freezer between batches if needed. Alternatively, use a dedicated bingsu machine or shaved ice machine for the finest texture.

6. 6

   Stir 1 tablespoon of sweetened condensed milk into each serving bowl's portion of shaved ice as you blend it, or drizzle it over the top of each bowl before topping. This adds creaminess and helps the ice hold together slightly.

7. 7

   If using tteok (rice cakes), bring a small pot of water to a boil and blanch the tteok pieces for 1–2 minutes until soft and pliable. Drain and toss with a tiny bit of sesame oil or neutral oil to prevent sticking. Set aside.

8. 8

   Mound a generous portion of shaved ice into each large serving bowl — pile it high, it's meant to be impressive! Spoon 3–4 heaping tablespoons of the sweet red bean paste (pat) over the center and sides of the ice.

9. 9

   Arrange the tteok pieces, sliced strawberries, and banana slices around the bowl. Drizzle 1 tablespoon of sweetened condensed milk over the top of each serving. If using, dust with injeolmi powder (soybean powder) for a nutty, traditional finish.

10. 10

    Serve immediately — bingsu waits for no one! Eat by scooping from the top down, mixing the ice with the toppings as you go so every bite has a little of everything.