Bingsu: What It Is, Popular Flavors and The Best Spots In Seoul

Last Updated on April 20, 2026

Bingsu (빙수), also sometimes spelled bingsoo, is a Korean shaved ice dessert that is a summertime staple across the country. It has gained international recognition thanks to Korean dramas and the broader Hallyu Wave, but experiencing it in Korea in the heat of July is something entirely different from seeing it in a drama.

You won’t generally find bingsu year-round, though some dedicated cafes do offer it outside the main season. It starts appearing on street food carts and in restaurants around late April and early May, peaks through summer, and tapers off in autumn.

The range of bingsu available today is remarkable. The classic patbingsu, the one I first had at a street cart in Busan with red beans and condensed milk is still the benchmark, but the modern evolution has brought matcha, mango, strawberry, cheese, and even corn (Koreans really love corn). The price range is equally wide: ₩8,000 at a street cart to ₩126,000 for the luxury version at the Four Seasons (which is designed for 3-4 people and, yes, is worth trying once).

Whether you want to learn what bingsu is, how to make it, or where to find bingsu in Seoul, I’ve got you covered:

• What is Bingsu
• The History of Bingsu
• The Evolution of Bingsu
• Popular Bingsu Varieties and Flavors
• How to Make Bingsu at Home
• Best Bingsu Spots in Seoul
• FAQ

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What is Bingsu

Bingsu is a Korean shaved ice dish. The original and most traditional version is patbingsu (팥빙수), shaved ice topped with sweet red beans (pat), sweetened condensed milk, and small chewy rice cakes called bingsu tteok. It is served in a large bowl, usually generous enough for one to two people.

The texture of good bingsu is what separates it from basic shaved ice. When made properly with milk ice rather than water ice, the shavings are soft and almost powdery, more like snow than ice chips, and they absorb the toppings rather than sitting under them. This is the texture Koreans describe as “fluffy.”

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The History of Bingsu

Shaved ice as a concept is ancient, there are records of shaved ice in China going back to roughly 3000 BC. In Korea, the origins of bingsu are traced to the Joseon era, when royalty and the aristocracy ate shaved ice with fruit toppings as a summer delicacy. The key limitation was obvious: ice was a luxury only available to the wealthy.

The arrival of refrigeration in the early 20th century changed this entirely. As ice became accessible to the general public, bingsu moved from palace treat to street food, a transition that defined its character as a dessert for everyone.

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The Evolution of Bingsu

Originally a fairly basic ice and fruit dish, over the years, bingsu has undergone significant transformations, influenced by historical events and cultural exchanges. The more modern versions of bingsu came about after the Korean War when US soldiers brought in condensed milk which made the fruity shaved ice dish richer in flavor.

In the 1980s, the dish was again reborn as “patbingsu (팥빙수)”; sweet red beans, rice cakes, and jelly became common toppings for the shaved ice dish.

In the 2000s, the addition of milk to the ice created a soft, snowflake-like texture, and bingsu evolved further with the incorporation of high-quality and imported fruits, nuts, and ice cream as delectable toppings. Today, you can find this treat everywhere from street food stalls to cafes that are devoted to the treat.

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Popular Bingsu Varieties and Flavors

The possibilities are endless, and creative twists continue to emerge, making bingsu an exciting and diverse dessert. Start with the traditional patbingsu and go from there. You can add everything from fruits to coffee, matcha, and chocolate.

Patbingsu (팥빙수): The most common variety of bingsu is patbingsu, featuring red bean paste, condensed milk, rice cake squares, and misugaru (a roasted grain powder).

Matcha bingsu (녹차 빙수): A variation of bingsu that is infused with green tea flavor, topped with green tea powder, mochi, and sweetened red beans.

Strawberry bingsu (딸기 빙수): A delightful variation of bingsu that has, at the same would suggest, fresh strawberries, strawberry syrup, and sometimes accompanied by strawberry ice cream.

Mango bingsu (망고 빙수): This is one of our favorites. A tropical variation of bingsu that uses mango chunks or slices, mango syrup, and a scoop of ice cream sometimes as well.

Note on dairy: Traditional bingsu uses condensed milk and is not vegan or dairy-free. Many cafes now offer dairy-alternative versions, if this matters to you, ask specifically before ordering.

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How to Make Bingsu

For those unable to find bingsu nearby, creating this frozen delight at home is an enticing option. Look into getting an ice shaver and see if you can find one in your area. There’s the nice Yescom 300W Electric Ice Shaver on Amazon as well as a cheaper more portable ALLOMN grinder.

Bingsu recipes abound, offering a chance to explore various toppings and flavors. Traditional toppings like sweet red bean paste, rice cakes, and groundnut powder can be complemented with fresh fruits, condensed milk, candy, or cookies, allowing for endless customizations.

What to prepare

What to prepare depends on what variety of bingsu you’ll be making. Here’s a good list to start with but pick and choose depending on what you want.

• Milk
• Sweetened condensed milk
• Bingsu tteok (빙수떡)
  • Also called mini mochi rice cakes, these are sweet rice cakes that add a chewy texture to this sweet dish.
• Red beans (팥) (for patbingsu)
• Misugaru (미숫가루) (for patbingsu)
  • This is a powder made from several roasted grains like sweet rice, brown rice, barley, soy beans, sorghum, black beans and Job’s tears which are roasted and made into powder.

Bingsu recipe

1. At least five hours before you want the dish, freeze a mixture of whole milk and sweetened condensed milk in an ice tray. The mixture is 1 cup of milk to 2 tablespoons of sweetened condensed milk. That’s good for a small dessert dish. You’ll want about four times that for a standard Korean serving size of bingsu. You can also use regular ice but the milk ice makes a nicer texture and taste.
2. Prep the toppings that you’ll want to use first. Once the ice is ready, the dish will come together pretty quickly so do be prepared.
3. Using an electric ice shaver, you can create the fluffy texture of bingsu right at home. You can also use a high-speed blender, but you’ll want to add the ice in batches so you don’t dull the blades and the texture won’t be quite the same though it’ll work in a pinch.
4. Put the shaved ice into a chilled bowl and then add the toppings.
   • For patbingsu: Add 2-3 tablespoons of red beans and drizzle 1-2 tablespoons of sweetened condensed milk on top. Top with a few chunks of rice cake.
   • For matcha bingsu: Add 2-3 tablespoons of red beans and drizzle 1-2 tablespoons of sweetened condensed milk and 2 tablespoons of matcha syrup on top. Top with a few chunks of rice cake and green tea ice cream.
   • For strawberry/mango bingsu: Add as many fruity slices and chunks as you like and drizzle 1-2 tablespoons of sweetened condensed milk on top.

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Best bingsu spots in Seoul

Come summer you can find bingsu offered in a ton of places that don’t normally serve the dish as it is generally just a summer-time food. That said, because the popularity of the dish has grown in recent decades, there are now also cafes that cater to the bingsu-lovers year round. Here’s where to find the best bingsu in Seoul.

• Sulbing (설빙): One of the largest dessert cafe chains in Korea that caters to bingsu-lovers. They have a year round menu of bingsu available but also have seasonal options that change with the weather. They have more than 500 stores in South Korea so just search “설빙” on your favorite navigation tool and see which one is closest to you.
• Tokyo Bingsu (도쿄빙수): Coming in hot from Japan, this bingsu company also have various branches around the city and they have some pretty fun flavors like tomato of all things. I’ve heard it’s pretty good though. Just search “도쿄빙수” on your navigation tool because there are a number of them around now.
• Maru at The Four Seasons: As mentioned above, the most expensive bingsu in the country is served at The Four Season’s in house restaurant Maru. They serve their dish seasonally and each month from May through August they change the bingsu on offer. Made to serve 3-4 people, go with friends. It’s amazingly delicious.
  • Address: 97 Saemunan-ro, Jongno-gu, Seoul (서울 종로구 새문안로 97)
• Colline Cafe (콜린카페): Colline Cafe is one of the only places in Seoul that you’ll be able to find flowers year round. This beautiful cafe that we’ve gone to often for a “cloud” topped coffee surrounded by flowers also serves a delicious bingsu in the summer months. This is one of the best cafes in Hongdae year round.
  • Address: 45-1 Eoulmadang-ro, Seogyo-dong, Mapo-gu, Seoul (서울 마포구 어울마당로 45)
  • Hours: Every day: 10:30am ~ 11:00pm

• JW Marriott Dongdaemun: Another hotel that cools off patrons with bingsu in the summer is JW Marriott Dongdaemun which offers a number of specialty bingsus each summer that are not only delicious but are visually stunning. One year they Dongdaemun Gate out of chocolate to top their bowls. Amazing!
  • Address: 279 Cheonggyecheon-ro, Jongno-gu, Seoul
  • Hours: Every day: 10:00am ~ 8:00pm
• Samcheong Bingsu (삼청빙수): This bingsu cafe sits in a beautiful Hanok in Bukchon and serves a variety of popular bingsu flavors of course starting with the classic patbingsu but also serving some fruity fresh options too.
  • Address: 84-1 Samcheong-ro, Jongno-gu, Seoul (서울 종로구 삼청로 84-1)
  • Hours: Every day: 12:00pm ~ 8:00pm
• Suyeonsanbang (수연산방): This is a famous bingsu tea house that serves sweet pumpkin bingsu but more than that, the Hanok was where the famous Korean writer Lee Tae Jun (이태준) lived from 1933 until 1946. The tea house has been designated as a Seoul City Folk Material.
  • Address: 8 Seongbuk-ro 26-gil, Seongbuk-gu, Seoul (서울 성북구 성북로26길 8)
  • Hours: Wednesday – Friday: 11:30am ~ 6:00pm; Saturday – Sunday: 11:30am ~ 10:00pm

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FAQ

What is bingsu?

Bingsu (빙수) is a Korean shaved ice dessert, most commonly served with sweet red beans, sweetened condensed milk, and chewy rice cakes (patbingsu). It comes in many modern varieties including matcha, mango, strawberry, cheese, and more. It’s a summer staple in Korea and one of the most popular seasonal treats in the country.

What is patbingsu?

Patbingsu (팥빙수) is the original and most traditional form of bingsu. “Pat” (팥) means red beans. The sweet red bean paste is the defining topping alongside condensed milk, rice cake chunks, and misugaru powder. If you’ve never had bingsu before, patbingsu is the starting point.

When is bingsu season in Korea?

Bingsu starts appearing in late April and early May and peaks through June, July, and August. Some dedicated bingsu cafes like Sulbing serve it year-round, but the seasonal street cart and cafe versions are specific to summer.

How much does bingsu cost?

Street carts and standard cafes charge ₩8,000-₩15,000 for a serving. Specialty hotel versions can cost significantly more. The Four Seasons’ bingsu is around ₩126,000 but serves 3-4 people. Verify current pricing before visiting as hotel menu prices change.

Is bingsu vegan or dairy-free?

Traditional bingsu uses sweetened condensed milk and is not dairy-free. Many modern cafes offer dairy-alternative versions. If this matters to you, ask specifically when ordering.

What is the difference between bingsu and regular shaved ice?

Good Korean bingsu is made with milk ice (frozen milk and condensed milk) rather than water ice, which produces a finer, softer, snowflake-like texture that absorbs toppings differently. The toppings, particularly the sweet red beans, rice cakes, and condensed milk, are also distinctively Korean. The texture difference between bingsu made with milk ice and regular shaved ice is significant.

Where is the best bingsu in Seoul?

For accessibility: Sulbing (설빙) with 500+ locations nationwide. For a classic experience in a beautiful setting: Samcheong Bingsu in a Hanok near Bukchon, or Suyeonsanbang for the historical connection. For the most luxurious: Maru at The Four Seasons.

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From its humble origins enjoyed by the elite to a beloved summertime treat for all, bingsu’s journey reflects cultural exchange, innovation, and global appreciation. Whether savoring traditional patbingsu or indulging in modern, creative flavors like corn and tomato, bingsu continues to bring joy and refreshment to those who savor its sweet delights. Get eating!

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