Patbingsu Red Bean Shaved Ice

Rinse the pre-soaked red beans thoroughly. In a large pot, cover the beans with fresh water and bring to a boil. Boil for 10 minutes, then drain the water. This step helps remove bitterness. Cover the beans with fresh water again (about 4-5 cups) and bring to a boil.

Reduce heat to low, cover, and simmer the red beans for 30-45 minutes, or until the beans are very tender and easily mashable. Check occasionally and add more hot water if needed to keep them submerged. The beans should be soft but still hold their shape.

Drain most of the cooking liquid from the beans, leaving about 1/4 cup. Add sugar and salt to the pot. Using a potato masher or the back of a spoon, mash the beans to your desired consistency. For a smoother paste, you can blend a portion of the beans. Cook on low heat for another 5-10 minutes, stirring constantly, until the paste thickens. Let it cool completely.

If using, mix 3 cups of whole milk with 1 cup of sweetened condensed milk. Pour the milk mixture into a shallow freezer-safe pan or ice cube trays. Freeze overnight or for at least 8 hours until completely solid. This creates a creamy, flavorful ice base.

Once the milk is frozen solid, remove it from the freezer. Break the frozen milk into smaller chunks if necessary. Use a bingsu machine to shave the ice into fine, fluffy flakes. If you don't have a bingsu machine, you can use a food processor to pulse the ice until it reaches a finely crushed consistency, though it won't be as fine as traditional bingsu.

Divide the shaved milk ice into serving bowls, mounding it high. Generously top each bowl with the prepared sweet red bean paste. Arrange the injeolmi rice cake cubes and fresh fruit around the red bean paste. Drizzle with additional sweetened condensed milk if desired, and add a scoop of vanilla ice cream or mochi for extra indulgence. Serve immediately and enjoy!