Korean Red Bean Shaved Ice

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This iconic Korean shaved ice dessert is the ultimate warm-weather refresher, featuring finely shaved ice piled high with sweet adzuki beans, chewy rice cakes, ripe fruit, and ribbons of condensed milk. Every spoonful is a contrast of textures—fluffy snow-like ice, creamy beans, and pillowy tteok—balanced by juicy fruit and rich milky sweetness.

Nutrition Facts

Per serving (estimated)

• 405 kcalCalories
• 6 gFat
• 3 gSaturated Fat
• 82 gCarbs
• 6 gFiber
• 52 gSugar
• 9 gProtein
• 95 mgSodium
• 480 mgPotassium
• 140 mgCalcium
• 2.5 mgIron
• 28 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the Sweet Red Beans (Pat-zzuk)

• 1 cup dried adzuki beans, rinsed and sorted
• 4 cups water, plus more for soaking
• 3/4 cup granulated sugar
• 1/4 tsp kosher salt
• 1 tbsp Korean rice syrup (jocheong) or honey

For the Soft Rice Cakes (Tteok)

• 1 cup sweet rice flour (glutinous rice flour)
• 1/2 cup water
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• 1 tsp neutral oil, for greasing

For Assembling the Bowls

• 8 cups finely shaved ice, from a block
• 1/2 cup sweetened condensed milk
• 1/4 cup Korean rice syrup or honey
• 1 cup fresh strawberries, hulled and sliced
• 1 ripe mango, peeled and diced
• 1 small banana, sliced on the bias
• 4 small scoops vanilla or matcha ice cream (optional)
• 2 tbsp roasted soybean powder (kinako) or sliced almonds

Directions

1. Soak the adzuki beans in cool water for at least 4 hours or overnight. Drain, then combine with 4 cups fresh water in a heavy pot. Bring to a boil, reduce to a gentle simmer, and cook 45 to 60 minutes until the beans are tender but still holding their shape. Drain, reserving 1/2 cup of the cooking liquid.
2. Return the beans to the pot with the sugar, salt, and reserved liquid. Simmer on low heat, stirring often, for 10 to 15 minutes until the mixture thickens into a glossy, syrupy paste. Stir in the rice syrup and set aside to cool completely; the beans will thicken more as they chill.
3. Make the tteok: whisk the sweet rice flour, water, sugar, and vanilla in a microwave-safe bowl until smooth. Microwave on high for 90 seconds, stir, then microwave another 60 to 90 seconds until the dough is firm and slightly translucent. Lightly oil a surface, turn the dough out, and cool until easy to handle, then cut into 1/2-inch cubes.
4. For the ice, the night before, freeze water (or milk for a creamier version) in a large rectangular container until solid. Run the block through an ice shaver or kakigori machine to produce powdery, snow-like flakes. In a pinch, pulse ice cubes in a sturdy blender until finely shaved but still dry.
5. Mound 2 cups of shaved ice into each of 4 wide, chilled bowls, packing the ice high with the back of a spoon so it forms a soft dome that rises above the rim.
6. Spoon a generous heap of the sweet red beans over the top of each mound, letting some cascade down the sides. Tuck in a few pieces of tteok around the base and on top of the beans.
7. Drizzle each serving with 2 tablespoons of condensed milk and 1 tablespoon of rice syrup, letting the syrups run down the sides of the ice. Scatter the strawberries, mango, and banana artfully over the surface.
8. Finish each bowl with a scoop of ice cream if using, then dust with kinako or sliced almonds. Serve immediately with a long-handled spoon and a small extra pitcher of condensed milk on the side.

Cook’s Notes

• For the authentic texture, use a traditional Korean ice shaver or a Japanese kakigori machine; the ice should be powdery and snow-like, never crunchy or granular.
• The sweet red beans keep well in the refrigerator for up to 3 days, and the flavor actually deepens overnight, making them ideal for advance prep.
• To save time, substitute 1.5 cups of canned sweetened adzuki beans per bowl, found in the Asian aisle of most well-stocked grocery stores.
• Frozen fruit works in a pinch; thaw and pat dry thoroughly with paper towels before adding so it does not melt the ice too quickly.
• Chill your serving bowls in the freezer for 15 minutes before plating to keep the shaved ice from melting at the table, especially on hot days.

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