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
Irene runs a monthly Brooklyn-based pop-up series called Yooeating, with new takes on Korean home cooking, street food, and drinking culture by pairing with other culinary cuisines that feel like home.