Coffee Patbingsu

July 21, 2022
1 Ratings
Photo by Julia Gartland. Prop Stylist: Alya Hameedi. Food Stylist: Ericka Martins.
  • Prep time 6 hours
  • Cook time 15 minutes
  • 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

What You'll Need
  • 1 cup brewed coffee
  • 1/4 cup canned sweet red beans
  • 2 tablespoons sweetened condensed milk, plus more to taste
  • 1 tablespoon roasted soybean powder or misugaru
  • 1 scoop coffee ice cream (vanilla or green tea are also good options)
  • Diced fruit, for garnish (optional)
  • Mochi, for garnish (optional)
  1. Freeze coffee according to shaved ice machine instructions (at least 6 hours), or in an ice cube tray if using a food processor.
  2. 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.

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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.

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