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Strawberry Bingsoo with Fresh Fruit toppings

Strawberry Bingsoo with Fresh Fruit Toppings

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine Korean
Servings 2

Equipment

  • Shaved Ice Machine The key to authentic Korean bingsu lies in the ultra-fine texture of the ice. A dedicated shaved ice or snow ice machine is ideal. However, a strong blender or food processor can be used with frozen milk cubes.
  • Freezer-safe container To freeze your milk base ahead of shaving.
  • Small saucepan For making homemade strawberry syrup.
  • Mixing bowls For prepping toppings and fruit.
  • Serving bowls Wide, shallow dessert bowls show off the toppings and create that layered bingsu look.

Ingredients
  

For the Milk Ice Base

  • 2 cups whole milk or oat milk for a dairy-free option
  • 1/2 cup sweetened condensed milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

For the Strawberry Syrup

  • 1 cup fresh strawberries chopped
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons water

For the Toppings

  • 1 cup fresh strawberries halved or sliced
  • 1/2 cup kiwi chopped
  • 1/2 cup mango cubes
  • 1/2 cup blueberries
  • 1/4 cup sweetened red bean paste optional but traditional in many Korean desserts
  • 1/4 cup mochi bites or mini rice cakes optional
  • Extra condensed milk for drizzling

Instructions
 

Prepare the Milk Ice Base

  1. In a mixing bowl, combine whole milk, condensed milk, sugar, and vanilla extract. Whisk until the sugar dissolves. Pour the mixture into an ice cube tray or a shallow freezer-safe dish and freeze for at least 4 hours, preferably overnight.

Make the Strawberry Syrup

  1. In a small saucepan, combine chopped strawberries, sugar, lemon juice, and water. Simmer over medium heat for about 10 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly. Remove from heat and allow it to cool. You can blend it if you prefer a smoother syrup or leave it chunky for more texture.

Prep the Fruits and Toppings

  1. While the milk base freezes, wash and cut your fresh fruits. Slice the strawberries, cube the mangoes, peel and chop the kiwi, and rinse the blueberries. Prepare mochi bites or red bean paste if you’re using them. Chill everything in the fridge until ready to assemble.

Shave the Milk Ice

  1. Once frozen, remove your milk ice and shave it using your bingsu machine or blender. You want a fluffy snow-like texture, not chunky crushed ice. Pile the shaved milk ice into a chilled serving bowl.

Assemble Your Strawberry Bingsoo

  1. Start by spooning the strawberry syrup generously over the shaved ice. Layer the top with fresh fruit — arrange strawberries in a fan shape for that bingsu aesthetic, dot with mango cubes, blueberries, and kiwi. Add a spoonful of red bean paste or mochi if using.

Drizzle and Serve

  1. Top everything with a final drizzle of condensed milk for added richness. Serve immediately with a long spoon and enjoy every cold, sweet bite.