Korea / Desserts

Red bean milk bingsu

Name: Red bean milk bingsu
Prep time: 15 min
Yield: 4 portions
Cuisine: Korea
Ingredients: 600 ml milk; 60 g sweetened condensed milk; 200 g ready-cooked sweetened red beans; 150 g strawberries, sliced; 20 g roasted soybean powder

Red bean milk bingsu in a practical home-cooking adaptation, with clear everyday steps.

Prep15 min

Cook0 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Mix milk and condensed milk and freeze in shallow trays until solid, at least 5 hours.
Use a suitable ice shaver according to its instructions, or scrape into fine flakes with a sturdy fork.
Divide milk ice among chilled bowls and top with sweetened beans and strawberries.
Dust with roasted soybean powder and serve immediately.

A little kitchen note

Untested editorial adaptation. Freezing time is extra; do not put large hard blocks in a blender not rated for ice.

Allergen notes

Milk, soy. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 227 kcal
Protein: 11.2 g
Carbs: 31.5 g
Fat: 6.8 g
Fibre: 5.2 g
Total sugar: 18.4 g
Sodium: 91 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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