Nutty Soy Milk Bingsu
Frozen soy milk and condensed milk scraped into fluffy snow, topped with roasted soybean powder, red beans, chewy rice cakes and toasted almonds: kongguksu as a café shaved ice.
Method
Stir the condensed milk and salt into the soy milk until fully dissolved, then pour it into a 20×15 cm flat lidded container or zip bag no more than 2 cm deep. The thinner it is, the faster it freezes and the finer it scrapes. Freeze for at least , until solid.
Add in this stepUnsweetened soy milk (or homemade soy broth) 400 mlSweetened condensed milk 3 tbspSalt 1 pinch
Toast the almonds in a dry pan on medium-low heat for , stirring, until light brown, then tip out to cool.
Add in this stepFlaked almonds 2 tbsp
medium-low heatbefore serving, put the bowls in the freezer to chill. Keep the rice cakes at room temperature and cut them into 1.5 cm pieces; don't refrigerate them, as cold rice cakes turn hard.
Take the frozen soy milk out, leave it for 2–3 minutes, then scrape the surface with a fork into fine snow and pile it into the cold bowls. If you used a zip bag, bash it with a rolling pin and knead it with your hands until fluffy. Work fast, as it melts quickly.
Sprinkle half the soybean powder over the ice, add the red beans, rice cakes and almonds, dust with the rest of the powder, drizzle with honey and serve at once.
Add in this stepRoasted soybean powder (injeolmi powder) 3 tbspSweet red bean paste, chunky 80 gInjeolmi or soft glutinous rice cakes 60 gHoney 2 tsp
Cook's tip
If the slab is too hard to scrape, leave it out a little longer. More condensed milk freezes softer but sweeter. Black sesame powder or seasonal fruit also work well instead of red beans.
Cooking it at camp
At a campsite, carry the frozen soy milk in its zip bag in a cool bag; it doubles as an ice pack. Bash the bag to crush it when you're ready, no tools needed. Pack the toppings in small tubs.