Monday, August 19, 2013
When the temperature peaks, the only thing I want is pat bing soo (팥빙수). Cold, creamy, sweet, chunky. Pat bing soo takes on a variety of different flavors and textures due to the range of ingredients that compose it.
pat || 팥|| sweetened adzuki beans
bing soo || 빙수 || shaved ice
It is typically served with a bowl of shaved ice + huge dollop of pat + dduk (떡, Korea's mochi) + a drizzle of condensed milk. Simple. However, now, cafes and restaurants have been adding oodles and oodles of toppings, like ice cream, fruit, and cereal.
I spent a heaping portion of my summer in sweltering Seoul this year and tried to indulge in pat bing soo as much as I can. Alas, I only had it 6 times or so. My favorite? A milk bingsoo at Cafe Oui in Gangnam. A mountain of shaved, sweetened milk. A small bowl of pat. A few pieces of dduk. It is a simple but satisfying treat. The shaved milk reeeeally makes the difference. It is slightly sweet and very fluffy.
I tried to recreate it.
My milk ice wasn't as fluffy and I couldn't help but add some fruit and almonds.
This is my first time making pat bing soo. So, it's not the most perfect recipe but it is oh-so-delicious. Please give it a try on the next sweltering hot day. You'll thank me.