Patbingsu Red Bean Shaved Ice

Rinse the soaked red beans and place them in a pot with fresh water, covering by about 2 inches. Bring to a boil, then drain the water. Add fresh water again, bring to a boil, then reduce heat and simmer for 30-40 minutes until beans are very soft. Drain most of the water, leaving a small amount. Mash the beans with a potato masher or spoon, then stir in sugar and salt. Cook for another 5 minutes until thick. Let it cool completely.

In a bowl, combine the whole milk and water. Stir well to ensure they are fully mixed. Pour this milk mixture into shallow trays or freezer-safe containers. Freeze for at least 4-6 hours, or preferably overnight, until completely solid.

Once the milk ice is completely frozen, remove it from the freezer. Use an electric ice shaver or a strong blender to shave the ice into fine, fluffy flakes. If using a blender, break the frozen milk into smaller chunks before blending in pulses until it reaches a snow-like consistency.

Divide the shaved milk ice evenly among four serving bowls. Gently mound the ice in the center of each bowl, creating a base for your toppings. Ensure the ice is fluffy and not too compacted.

Generously spoon the prepared sweet red bean paste over the shaved ice in each bowl. Arrange the cubed or sliced injeolmi rice cakes around the red bean paste. You can also add other desired toppings at this stage, such as fresh fruit or a scoop of ice cream.

Drizzle each bowl with sweetened condensed milk. If using, sprinkle roasted soybean powder over the toppings for an extra layer of nutty flavor. Serve the Patbingsu immediately to enjoy its refreshing coolness and delightful textures before the ice melts.