Katsudon stuffed with umeboshi pickled plum served, mouth-watering golden brown meats. Umeboshi stuffed katsudon Cinnamon Congee served as rice porridge, garnished with cinnamon and fruit Cinnamon Congee Risotto with chicken, served with parmesan and fresh parsley Creamy chicken risotto Subak Bingsu freshly served with watermelon and almonds Subak bingsu (Korean watermelon shaved ice) Japanese Matcha Waffle served Japanese matcha green tea waffles Mondongo con garbanzos served with rich vegetables and spices Mondongo Salted caramel panna cotta in a glass Salted Caramel Panna Cotta Beef Rogan Josh, served in spicy sauce Beef Rogan Josh Kyoto-style ramen with light vegetable broth, tofu and egg Kyoto-style Ramen Peach Doughnut served with icing sugar Peach doughnut Sarapatel with pork heart, rich spicy meat dish garnished with fresh coriander Sarapatel with pork heart Ghuzi with yoghurt, served with spiced meat and fresh coriander Spiced chicken or lamb ghuzi with yoghurt New Mexican Sopapillas served with honey and lime juice New Mexican sopapillas with honey & lime Pfannkuchen served German Pancakes Sweet and sour red onions served Sweet and Sour Pickled Red Onions Cà ri with coconut milk, creamy curry with chicken, garnished with coriander Vietnamese chicken coconut curry Kiritanpo Nabe with Shirataki noodles, a rich Japanese soup with vegetables and noodles Kiritanpo Nabe Honey & balsamic BBQ marinade mixture in a bowl Honey & Balsamic BBQ Marinade Pistachio ice cream served Pistachio Gelato Vanilla naan bread served Sweet Vanilla Naan Bread Katsudon stuffed with umeboshi pickled plum served, mouth-watering golden brown meats. Umeboshi stuffed katsudon Cinnamon Congee served as rice porridge, garnished with cinnamon and fruit Cinnamon Congee Risotto with chicken, served with parmesan and fresh parsley Creamy chicken risotto Subak Bingsu freshly served with watermelon and almonds Subak bingsu (Korean watermelon shaved ice) Japanese Matcha Waffle served Japanese matcha green tea waffles Mondongo con garbanzos served with rich vegetables and spices Mondongo Salted caramel panna cotta in a glass Salted Caramel Panna Cotta Beef Rogan Josh, served in spicy sauce Beef Rogan Josh Kyoto-style ramen with light vegetable broth, tofu and egg Kyoto-style Ramen Peach Doughnut served with icing sugar Peach doughnut Sarapatel with pork heart, rich spicy meat dish garnished with fresh coriander Sarapatel with pork heart Ghuzi with yoghurt, served with spiced meat and fresh coriander Spiced chicken or lamb ghuzi with yoghurt New Mexican Sopapillas served with honey and lime juice New Mexican sopapillas with honey & lime Pfannkuchen served German Pancakes Sweet and sour red onions served Sweet and Sour Pickled Red Onions Cà ri with coconut milk, creamy curry with chicken, garnished with coriander Vietnamese chicken coconut curry Kiritanpo Nabe with Shirataki noodles, a rich Japanese soup with vegetables and noodles Kiritanpo Nabe Honey & balsamic BBQ marinade mixture in a bowl Honey & Balsamic BBQ Marinade Pistachio ice cream served Pistachio Gelato Vanilla naan bread served Sweet Vanilla Naan Bread
Subak Bingsu freshly served with watermelon and almonds
Fresh Subak Bingsu with watermelon, condensed milk and almonds

Subak bingsu (Korean watermelon shaved ice)

Author: Flavelo
Recipes Cakes and Desserts
The essential cooler for Korean summers, this is far more than a simple slush puppy. The secret lies in the texture of the ice: we don't use chunky ice cubes, but snowflake-fine shaved ice that melts instantly on the tongue. The creaminess of condensed milk and the natural sweetness of watermelon create a perfect balance in this spectacular dessert.
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 2 servings
🔥 Calories 280 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Melon baller: To shape the small spheres.
  • Powerful blender or Ice shaver: To make the 'snow'.
  • Chilled bowls: To prevent melting during serving.

Allergen Information

⚠️ Milk
⚠️ Nuts (Almond)

Instructions

1 ✓

Use a melon baller to scoop small spheres from the watermelon flesh. Place them in a bowl and keep in the fridge until needed.

Tip: If there is melon left in the rind, scrape it out and eat it or blend into juice, so the rind can serve as a clean 'bowl'.
2 ✓

Take the frozen milk cubes and place them in a blender or ice shaver. Grind until you get a fine, snow-like consistency.

Tip: Blend using the pulse setting (short bursts) so the heat from the motor doesn't melt the ice immediately.
3 ✓

Immediately pile the milk-snow into the hollowed watermelon rind or chilled bowls.

Tip: Speed is of the essence here! The finely ground ice has a huge surface area in contact with warm air, so it melts quickly.
4 ✓

Drizzle half of the condensed milk over the ice.

Tip: The thick liquid coats the ice particles and prevents them from clumping together immediately.
5 ✓

Stack the watermelon balls on top of the ice, then place the vanilla ice cream at the peak.

Tip: Start building from the edge for a more stable tower.
6 ✓

Sprinkle with the almonds and matcha powder, then drizzle with the remaining condensed milk.

Tip: The crunch of the almonds provides a great contrast to the soft ice.

Recipe FAQ

Why is it better to make ice from milk?
If you freeze water, you get hard ice crystals. If you use milk (or sweetened milk), the fat and sugar result in a softer, creamier, snow-like finish.
How do I serve it without it becoming 'soup'?
Place the serving bowls in the freezer for 30 minutes before serving. This cold ceramic helps preserve the ice.

Ingredients

  • 1 half Small watermelon
  • 300 ml Milk (frozen in ice cube trays beforehand)
  • 4 tbsp Sweetened condensed milk
  • 1 scoop Vanilla ice cream
  • 1 tbsp Toasted flaked almonds
  • 0.5 tsp Matcha powder (optional)