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Prep time
6 hours
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Cook time
15 minutes
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Serves
2
Author Notes
My dad is an absolute fanatic when it comes to patbingsu, the red bean-topped Korean shaved ice dessert—I can’t even say the word around him without his eyes lighting up and immediately demanding a bowl. He’s equally enthusiastic about all things coffee, so I created my special spin on the classic patbingsu by using coffee as the base for the shaved ice. Here, the fun is in picking the toppings, like a good ice cream sundae: cover in mounds of fresh fruit, create an epic tower of ice cream, and make it rain with some nutty roasted soybean powder and chewy mochi. I typically go for coffee ice cream, but vanilla and green tea will also work. —Irene Yoo
Test Kitchen Notes
This recipe is shared in partnership with Pinterest as part of their Golden Recipe Contest, a call for recipes treasured by your family or community. To enter, submit your recipe by August 15. —The Editors
Ingredients
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1 cup
brewed coffee
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1/4 cup
canned sweet red beans
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2 tablespoons
sweetened condensed milk, plus more to taste
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1 tablespoon
roasted soybean powder or misugaru
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1
scoop coffee ice cream (vanilla or green tea are also good options)
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Diced fruit, for garnish (optional)
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Mochi, for garnish (optional)
Directions
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Freeze coffee according to shaved ice machine instructions (at least 6 hours), or in an ice cube tray if using a food processor.
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Grind the frozen coffee into a chilled bowl, and top with red beans, condensed milk, roasted soybean powder, ice cream, and other garnishes of your choice. Serve immediately.
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
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