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Korean Milk Ice Sorbet: Injeolmi Bingsu

A trendy Korean summer dessert, milk bingsu recipe!

Korean Milk Ice Sorbet: Injeolmi Bingsu - A perfect Korean summer dessert. Loaded with delicious dessert toppings! | MyKoreanKitchen.com

Today I’m very thrilled to share my Korean milk ice sorbet recipe! Generally, I’m not much of a dessert person. But ever since my little sister in Korea shared this picture, I decided that I had to make it myself soon. It sounded so unique to me. So you might now be wondering what this food is all about.

If you are familiar with Korean food, you have probably heard of Patbingsu (팥빙수). It’s essentially a shaved ice dessert decorated with various toppings of your choice. These toppings typically include sweetened red bean paste, sweetened condensed milk, sweet rice cakes (aka mini mochi), jellies, various summer fruit and fruit syrup etc.

Though when my sister sent me the picture she said it was called Injeolmi Bingsu (인절미 빙수). What?! That was my precise response. I knew what the individual word meant but I’ve never thought of combining these two concepts together. Apparently Injeolmi Bingu is made with milk ice sorbet. Milk ice sorbet has a softer texture than water ice sorbet, so it melts faster in your mouth.

Korean Milk Ice Sorbet: Injeolmi Bingsu - A perfect Korean summer dessert. Loaded with delicious dessert toppings! | MyKoreanKitchen.com

For your information, Injeolmi (인절미) is Korean glutinous rice cakes coated with roasted soybean powder. I heard that these types of revamped fancy shaved ice desserts have been really popular in Korea in the last few years. (This clearly proves that I haven’t been to Korea for a while!  😉 )

Anyway, as I haven’t tasted the original version from Korea, my recipe is based on my guesswork (based on the picture my sister sent me and based on the description my sister told me 🙂 ). Although, my other sister (who lives with me) has tasted this Injeolmi Bingsu when she visited Korea recently and she thought mine was pretty good.

In fact, she told me that she liked mine more. According to her, Injeolmi Bingsu in Korea makes you very thirsty and it feels like you’re chocking a little bit because they add too much roasted soybean powder. (In my recipe below, I used Korean multi grain powder instead as I prefer this taste.) She said the amount I added in my recipe was just right. So be assured that it has been tested and approved (by my picky sister). I hope you enjoy my recipe!

Watch how to Make Injeolmi Bingsu (Video Tutorial)

 

Ingredients for Injeolmi Bingsu (2 servings)

Ice

Toppings

Korean Milk Ice Sorbet: Injeolmi Bingsu - A perfect Korean summer dessert. Loaded with delicious dessert toppings! | MyKoreanKitchen.com

* 1 Tbsp = 15ml, 1 Cup = 250ml

How to Make Injeolmi Bingsu

1. Mix the milk and sweetened condensed milk in a measuring cup with a spout. (So it’s easier to pour out). Pour out the milk mixture onto an ice tray. Freeze it (for at least 5 hrs) until it becomes ice blocks.

Korean Milk Ice Sorbet: Injeolmi Bingsu - A perfect Korean summer dessert. Loaded with delicious dessert toppings! | MyKoreanKitchen.com

2. Take out the ice blocks and put them into a food processor (or shaved ice machine if you have one). Grind the ice (for about 20 seconds) until it has a smooth texture (like snow).

Korean Milk Ice Sorbet: Injeolmi Bingsu - A perfect Korean summer dessert. Loaded with delicious dessert toppings! | MyKoreanKitchen.com

3. Put together all the ingredients in a chilled serving bowl in this order:- Lay down some milk sorbet (about 3 to 4 Tbsp per serving bowl) in the bottom of the bowl. Sprinkle 1 tsp of multi grain powder. Lay down more milk sorbet (about 3 to 4 Tbsp per serving bowl) on top of the multi grain powder. Sprinkle 1 tsp of multi grain powder. Add some rice cakes (Injeolmi and mini mochi rice cakes) and red bean paste. Sprinkle almond flakes. Serve.

Korean Milk Ice Sorbet: Injeolmi Bingsu - A perfect Korean summer dessert. Loaded with delicious dessert toppings! | MyKoreanKitchen.com

Korean Milk Ice Sorbet: Injeolmi Bingsu - A perfect Korean summer dessert. Loaded with delicious dessert toppings! | MyKoreanKitchen.com

Notes

  • You might notice that the ice blocks don’t come out easily from the ice tray. If you leave the tray out at room temperature for 5 to 10 mins, the ice blocks should come out easier. Also use a fork to leverage them out if necessary.
  • I chilled my double wall serving bowl in the freezer for about 1 hr before using it.
  • Injeolmi (인절미) should be available at a Korean grocery store or Korean rice cake store. It’s about AUD $4 for a small pack, which has about 16 to 20 small pieces of rice cakes.
  • You can add more or less of each topping ingredient per your preference.


Korean Milk Ice Sorbet: Injeolmi Bingsu - A perfect Korean summer dessert. Loaded with delicious dessert toppings! | MyKoreanKitchen.com

Korean Milk Ice Sorbet (Injeolmi Bingsu)

Korean shaved ice dessert made with milk and Korean rice cakes. 
4.5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: Korean
Keyword: bingsu, milk, sorbet
Prep Time: 3 minutes
Cook Time: 3 minutes
Total Time: 6 minutes
Servings: 2
Calories: 228

Ingredients

ICE

  • 1 cup milk
  • 2 Tbsp sweetened condensed milk

TOPPINGS

  • 2 scoop sweetened red bean paste
  • 2 to 3 pieces Injeolmi , Korean glutinous rice cakes coated with roasted soybean powder) – cut into thumbnail size pieces
  • 2 Tbsp mini mochi rice cakes
  • 4 tsp Korean multi grain powder (Misutgaru)
  • 4 tsp natural almond flakes

Instructions

  • Mix the milk and sweetened condensed milk in a measuring cup with a spout. (So it’s easier to pour out). Pour out the milk mixture onto an ice tray. Freeze it (for at least 5 hrs) until it becomes ice blocks.
  • Take out the ice blocks and put them into a food processor (or shaved ice machine if you have one). Grind the ice (for about 20 seconds) until it has a smooth texture (like snow).
  • Put together all the ingredients in a chilled serving bowl in this order:- Lay down some milk sorbet (about 3 to 4 Tbsp per serving bowl) in the bottom of the bowl. Sprinkle 1 tsp of multi grain powder. Lay down more milk sorbet (about 3 to 4 Tbsp per serving bowl) on top of the multi grain powder. Sprinkle 1 tsp of multi grain powder. Add some rice cakes (Injeolmi and mini mochi rice cakes) and red bean paste. Sprinkle almond flakes. Serve.

Notes

1 Tbsp = 15ml, 1 Cup = 250ml

Nutrition

Calories: 228kcal
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 20, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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16 thoughts on “Korean Milk Ice Sorbet: Injeolmi Bingsu”

  1. hello!! really good recipe that i was excited to try and taste! but for the ice, after i took it out of the freezer after about 5 hours, it immediately started melting and before i could even put it in the bowl after blending it, it all melted into liquid. it was sad but do you have any suggestions on how to make this not happen? thank you!

    • Hi Jane, the ice blocks should be very solid when you take them out from the freezer. So if they look still a bit fragile, I’d suggest you freeze it a bit longer (like overnight).

      Ice blocks do start melt fast, but it never turned into liquid status like you described for me.

      You can also check your freezer temperature whether it’s set too high?
      Just a thought.

      Hope they turn out well this time!

  2. Hi. I just got back from a month in Korea and had this a few times. The milk ice is as fine as soft snow and doesn’t seem sweetened. It’s called sulbing rather than bingsu, because of the fineness of the shaving. The bean powder is very tasty, just slightly sweet, and I was never served it with beans. Each time I had it, there was a thick layer of milk ice on the bottom, then a decent layer of bean powder and very small pieces of tteok, but just plain. Then a heaped dome of milk ice covered in bean powder, tteok and almonds. They give you a small portion of condensed milk to pour over it if you want. This is my favorite kind of bingsu

    • Sulbing is a franchise cafe name in Korea. Sulbing is the original cafe that came up with this dessert. All their bingsu menu (name) ends with *** sulbing. Typical Koreans who make this dessert at home call it Injeolmi Bingsu as well.

      This recipe is inspired by Sulbing’s Injeolmi Sulbing and I came up with it based on my family member’s descriptions. They said it was as good as Sulbing’s. 😉 I actually haven’t tried it myself.

  3. Hi Sue,

    Realy nice dessert especially when the weather is so hot over here in Malaysia.

    We do have something similar but without the rice cube. Use shredded ice and condensed milk too. It is called Ais Batu Kacang means mixed beans (groundnuts, corn, red beans etc) on the shredded ice.

    Thanks for sharing especially the nicely done video attached.

    KP Kwan

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