Patbingsu: why Korea’s shaved ice is best

Wherever you go in Asia, shaved ice remains one of the more popular summertime treats. But what makes Korea’s version the best of the bunch? Patbingsu (팥빙수) literally means “red beans with ice”. It is probably known as South Korea’s national dessert. Its delightful shaved ice is sprinkled with sweet toppings such as chopped fruit, condensed milk, fruit syrup, and red bean paste. Many varieties of patbingsu exists in contemporary culture.

Doesn't it look tempting?
Doesn’t it look tempting?

Other countries around Asia have their own kind of shaved ice desserts. These include the Baobing in China, and the Kakigori in Japan, as well as Halo-Halo from the Philippines, and Ais Kacang from Malaysia. Halo-Halo, in particular, is delightfully refreshing in which to indulge when adventuring around the hot and humid Philippine archipelago! However, in terms of taste, none of them can match the delights to be found when sampling patbingsu in South Korea!

Photo: CN Traveller
Photo: CN Traveller

The shaved ice dessert concept is undoubtedly a Korean invention, and as they say, the original is always the best! As far as I am aware, Korea’s shaved ice desserts are the only ones around the world that include the historic red bean paste, which in patbingsu dates back to the early days of the Joseon Dynasty (around the mid-15th century). It must be said, however, that not all patbingsu in Korea contains red bean paste these days, which somewhat dampens its authenticity. If “bingsu” means the shaved ice, then “pat” is the red bean paste. You may see “bingsu” on sale in Seoul or anywhere around Korea, but unless it is clearly defined as patbingsu, then you are not eating the real thing!

Patbingsu comes in all flavours and sizes!

For me, the texture of patbingsu is unlike anything I have tried before. It feels far more flaky and yet at the same time softer than other shaved ice desserts across Asia. And then of course the distinctive red bean paste which gives it the unique flavour. I tried my first patbingsu at a café called “Dongbinggo” in Seoul, thanks to a recommendation from a friend at Hongik University, and it cost me 6,5oo Won (around £3.70). It had a lot of red beans sprinkled on top, as well as a healthy fresh fruit base, and I considered it to be good value for money. Similar desserts in Singapore will cost around S$8, that’s pretty much the same price.

For some ideas on where to find the best patbingsu in Seoul, check out a fantastic guide from the Visit Korea Tourism Board. If you cannot get to Seoul any time soon, then why not make your own patbingsu, with the Korean food legend Maangchi providing the recipe and step-by-step guide.

9 thoughts on “Patbingsu: why Korea’s shaved ice is best

    1. Yeah admittedly, the Red Bean Paste is not for everyone’s taste…much the Japanese Azuki Bean I guess (I had in some taiyaki once…eurgh!). But make sure you try the other then, when you get the chance! 🙂

      Liked by 1 person

    1. Almost most things Korean are their regional variation of Chinese or Japanese food. This either came via trade or from war
      It is highly unlikely that bingsu is of Korean origin.

      The only korean food that made it back to Japanese culture is bulgogi (jap: yakiniku) which was bought over during the time Japan annexed Korea .

      Liked by 1 person

  1. It’s not ‘undoubtedly Korean’s and I have no idea where you got that, it’s an ancient Chinese dessert. I feel like this blog has a preference for Korean culture/food to the point where there’s no research behind it. You even said you didn’t like the red bean flavour but still rated Patbingsu a 9/10.


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