Hot Hot Summer (Vegan Patbingsu)

{Vegan} Patbingsu Recipe

It’s been a scorcher of a week here in Haeundae, Busan. The mornings are usually a little overcast at 28˚C with remnants of the evening’s breeze. This is when it is safe to leave the shade for all of two hours until at 10am when KAPOW it’s 31˚C or even 34˚C. Retreat to a cafe, to your apartment or even a karaoke bar to escape the unnaturally hot hot Summer.

Korean people have the right idea. They’ve come up with a cool dessert which costs pennies to make and can be enjoyed at any time of the day. Here’s how you do it..

Time: 15 minutes   Serves: 1


1 1/2 cups of solid ice

2 tablespoons of sweet red beans

2 tablespoons of sweet rice cake (see below)

1/2 cup of chopped fruit – I recommend pineapple, cherries and watermelon.

1/4 cup of soymilk

1/4 frozen coconut milk

These rice cakes are about the size of your thumb print and are covered in a powdered sugar to give a sweet taste. They are specifically designed for patbingsu and can be bought in South Korean supermarkets or any Asian market. 


TIP: I suggest you prepare the ingredients before you begin as you’ll want to eat the patbingsu immediately, before the ice melts.

1. Using an ice-shaver or sturdy blender, grind the ice into a small bowl.

2. Add a splash of soy milk and the frozen coconut milk. Frozen coconut milk acts as a vegan whipped cream or in this case a condensed milk substitute.

3. Spoon on the red beans, the fruit and sprinkle the rice cake. Add a spoon and prepare for an ice-cream headache.

Alter proportions and fruits to accommodate your taste. If you want to replace the soy milk with coconut milk it will taste great too. Stay cool.


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