Ginseng Red Bean Bingsu: A Refreshing & Healthy Sweet Treat
Unique & Healthy Korean Dessert: Ginseng Red Bean Bingsu
We often enjoy ginseng blended with milk, and I decided to get creative by incorporating it into Bingsu! The result is a delightful harmony of slightly bitter ginseng and sweet red beans. This recipe offers a refreshing way to cool down while also enjoying the health benefits of ginseng. Perfect for a hot summer day!
Bingsu Ingredients- 500ml Milk
- 70g Fresh Ginseng, prepared
- Sweet Red Bean Paste (canned, to taste)
- Chewy Injeolmi (rice cakes, to taste)
- Vanilla Ice Cream (to taste)
Cooking Instructions
Step 1
First, thoroughly wash the ginseng and chop it into manageable pieces for blending. Place the chopped ginseng and 500ml of fresh milk into a blender or use a hand blender to purée until smooth. Pour the blended ginseng milk into ice cube trays and freeze for at least 12 hours, or until completely solid. This allows the ginseng flavor to infuse the milk.
Step 2
Remove the frozen ginseng milk from the ice cube trays. You can either scrape the ice directly from the tray or transfer all the frozen cubes to a blender. Blend the frozen ginseng milk until it has a fine, icy texture resembling shaved ice. Be careful not to over-blend; aim for a soft, slushy consistency.
Step 3
Now, assemble your Bingsu! Top the finely shaved ginseng ice with sweet red bean paste, chewy injeolmi (Korean rice cakes), and a generous scoop of vanilla ice cream. Feel free to adjust the toppings according to your preference. I opted not to add condensed milk because the vanilla ice cream is already sweet. For extra flavor and texture, you could also add some nuts or fresh fruits to create a fruit Bingsu variation.
Step 4
And there you have it – your delicious and healthy Ginseng Red Bean Bingsu is complete! On a sweltering summer day, this Bingsu is a fantastic way to cool down and nourish your body. We highly recommend trying this unique combination of slightly bitter ginseng and sweet red beans for a truly special treat.
