Strawberry Bingsu: Korean Shaved Ice

Today, let’s make a Korean dessert: Strawberry bingsu! This sweet, smooth milk ice topped with tangy strawberries will keep you cool and satisfied all summer long.

What is Bingsu?

Bingsu is a traditional Korean dessert made of shaved ice topped with sweet syrup, condensed milk, red beans, fruit, rice cakes, and jellies. Originally, it was made with finely shaved ice and sweetened with condensed milk or syrup. Red bean paste, made by boiling and sweetening red beans, is a classic topping, though many non-Koreans either love it or hate it. Jellies used to be a common topping as well, but have become less popular nowadays.

While the original version used water-based ice with milk poured on top, the current trend is to freeze milk itself to create creamier “milk ice.” Older versions had a crunchy texture, but the trendy style now is “nun-kkot” (눈꽃) bingsoo, which has a delicate, snowflake-like texture that melts in your mouth.

This dessert is meant to be shared, not eaten alone. Ordering one per person at a dessert café would likely be too much—it’s best enjoyed with others.

Types of Korean Shaved Ice

Korea has a wide variety of ice desserts. Let’s take a look at the five most popular types.

• Pat Bingsu (Red Bean) 팥빙수

This is the most traditional bingsu. Originally made with water-based ice, most versions today use sweet milk ice. Finely shaved ice is topped with sweet red bean paste, condensed milk, and rice cakes. Additional toppings like cereal or fruit are often added. Although younger generations don’t eat it as often, it remains a nostalgic favorite for older adults and is considered the original.

• Strawberry Bingsu 딸기빙수

This version features sweet milk ice topped with fresh or sugar-marinated strawberries and strawberry syrup. A scoop of vanilla ice cream usually goes on top. It’s especially popular during spring and early summer.

• Mango Bingsu 망고빙수

This luxurious version is often served at high-end hotels—some, like those at [00] Hotel, even sell it for over ₩100,000 (around $75–80 USD). Since fruit is generally expensive in Korea, mangoes—being one of the priciest—make this bingsu cost around ₩15,000 ($11–12 USD) or more per bowl. Only premium, sweet mangoes are used.

• Matcha Bingsu 말차빙수 or 녹차빙수

Although some cafes use regular green tea, most use matcha for a richer flavor. This features matcha latte-flavored ice, topped with matcha powder and matcha ice cream. The slightly bitter taste of matcha blends beautifully with the sweetness of the toppings.

• Chocolate Bingsu 초코빙수

This is made with milk or chocolate milk ice, topped with Oreo crumbs, chocolate cereal, and other chocolate snacks. Topped with a scoop of chocolate ice cream, it’s the go-to option for serious chocolate lovers.

Bingsu Café in Korea

If you visit Korea in the summer, you’ll find shaved ice on the menu at countless cafés. However, many of them offer it only as a seasonal item during the warmer months. But don’t worry—there is a dessert café chain where you can enjoy it all year round.

• Sulbing (설빙)

Sulbing is a popular Korean dessert café chain that specializes in bingsu, which is available year-round. Their signature dish is the Injeolmi bingsu, which is topped with roasted soybean powder (injeolmi) and chewy rice cakes. Injeolmi are traditional Korean rice cakes coated in nutty soybean powder that pair perfectly with the soft, milky shaved ice.

Other popular options include Melon Sulbing, served inside a whole melon, and Apple Mango Cheesecake Sulbing. Sulbing’s ice is finer and fluffier than that of other cafés, resembling snow. The sweet milk ice is so flavorful that it tastes amazing even without toppings.

Ingredients

• Milk Ice: To make soft and sweet milk ice, mix milk, water, and condensed milk, and then freeze the mixture. Using too little water might make the ice creamier, but it could also cause the ice to melt too quickly while blending, so be sure to follow today’s milk-to-water ratio. Also, don’t skip the condensed milk! It adds a rich, nutty sweetness and helps create a smooth, melt-in-your-mouth texture.

• Strawberry Topping: Instead of using store-bought strawberry syrup, we’ll mix fresh strawberries with sugar to create a naturally sweet topping. As it sits, it creates a delicious strawberry syrup on its own—feel free to drizzle it over your shaved ice for extra flavor.

• Ice Cream: A scoop of vanilla ice cream is the best match, but yogurt ice cream also pairs well. Avoid chocolate ice cream—it’s too strong and will overpower the fresh strawberry flavor.

Recipe

• Mix milk, water, and condensed milk to make smooth and sweet milk ice.

• Combine chopped strawberries and sugar to create the topping and natural syrup.

• Shave the frozen milk ice, layer with strawberry topping, and finish with a scoop of ice cream.

Topping Ideas

• Chapssaltteok (Korean-style mochi): Korea has its own version of mochi called chapssaltteok, which is a soft, chewy rice cake filled with sweet red bean paste. It’s a delicious, traditional topping for bingsu.

• Vanilla or Yogurt Ice Cream: Go with vanilla if you prefer a classic creamy taste, or choose yogurt ice cream for a tangier, refreshing twist.
• Whipped Cream: Adding a swirl of whipped cream on top of the ice cream makes the dessert even smoother and sweeter.
• Cheesecake: For a rich and unique combo, add small chunks of New York-style cheesecake. It pairs wonderfully with strawberries, giving a creamy and slightly tangy bite between spoonfuls.
• Condensed Milk Drizzle: In Korea, it’s common to finish it with an extra drizzle of condensed milk for added sweetness and a nutty, milky aroma.

Healthier Version

Unfortunately, bingsu is high in calories, making it less than ideal for weight loss. If you’re dieting, replace the sugar in the strawberry topping with alternatives like stevia or allulose. Instead of using condensed milk, try mixing yogurt with a sugar substitute or a small amount of honey for a lighter, lower-sugar version.

Ingredient Substitutes

• No Ice Chopper?

Don’t worry if you don’t have an ice chopper or ice shaving machine! Just put the frozen milk ice in a ziplock bag and crush it finely with a rolling pin. It still gives you soft, shaved-style milk ice.

• No Condensed Milk?

Condensed milk adds a rich milky flavor and sweetness, and also helps make the milk ice creamier. But if you don’t have it or want a healthier version, you can mix yogurt with milk and add a bit of honey or a sugar substitute. This way, you can make a zero-sugar version too!

Korean Desserts with Strawberries

If you have leftover strawberries after making today’s strawberry bingsu, don’t let them go to waste—this Korean-style strawberry syrup (Cheong) recipe is for you! In Korea, strawberry season runs from winter to spring, and during that time, you’ll find tons of strawberry-themed desserts in cafés: strawberry cakes, strawberry lattes, and more.

With this homemade Korean strawberry syrup, you can easily make a strawberry latte by mixing it with milk, or a refreshing strawberry ade by adding sparkling water. It also works beautifully as a topping for today’s bingsu—sweet, tangy, and full of flavor.

Get Ingredients Here

• Chopper: US | DE | NL, BE | UK

• Condensed Milk: US | DE | NL, BE | UK

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