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From a luxurious dessert of the aristocracy, bingsu has undergone a long journey to become a beloved national culinary icon in South Korea. Not only appealing for its refreshing taste and attractive appearance, bingsu also boasts a fascinating history, closely linked to the art of preserving and using ice, a distinctive cultural feature of the country dating back centuries.
In winter, ancient Koreans would often extract ice from rivers and store it in special insulated ice warehouses for year-round use. During the Joseon Dynasty, the two most famous ice warehouses were Seobinggo and Dongbinggo, located in what is now Yongsan District, Seoul – the very place where the famous shaved ice dessert originated.
According to the "Gyeongguk Daejeon" law enacted in 1458, the distribution of ice was extremely strictly controlled due to its scarcity. Only members of the royal family and officials with special certificates were allowed to receive this "precious ingredient" to chill food, preserve it, and, of course, make refreshing summer desserts.
Bingsu (빙수) is a very familiar and popular dessert in Korea. This dish is especially favored and loved in the summer when the climate becomes hot and humid.
The earliest records of bingsu's "ancestors" date back to the Joseon Dynasty (1392-1910). Officials created this unique dish by crushing ice from cold storage, mixing it with honey, and topping it with fresh fruit. This quickly became a popular treat shared and enjoyed by officials during the sweltering summer months.
Transformed into a national dish
By the end of the 19th century, with the development of commercial ice production technology, ice was no longer a luxury item. At the same time, shaved ice desserts originating from Japan were introduced to Korea, laying the foundation for the creation of modern bing su. One of the earliest records mentioning bing su comes from the nobleman Kim Gi-su in 1877. After a diplomatic trip to Japan, he described the dish in his book "Ildonggiyu": "Frozen syrup is made by finely shaving ice, mixing it with egg yolks and sugar. The dish resembles a mountain, is brightly colored, and has a sweet, cool taste."
This dish is closely linked to the history of Korea's development.
At the beginning of the 20th century, bing su began to appear widely in Seoul. Contemporary newspapers such as "Hwangseong Sinmun" and "Donga Ilbo" noted the boom in bing su shops, with over 400 stores in Seoul alone in 1921. The magazine "Byeolgeongon" even called bing su "an indispensable summer treat." Writer Bang Jeong-hwan, who initiated Korean Children's Day, was known to be a bing su enthusiast, enjoying up to 10 bowls a day during the summer.
A bowl of Bingsu typically includes shaved ice, milk, cream, and other ingredients such as fruit, candy, etc. Over time, many different types of Bingsu have been created.
The bingsu of the early 20th century was quite simple, just shaved ice topped with strawberry or fruit syrup. However, the unique taste of Koreans, who prefer chewy textures, spurred a transformation. Patbingsu – the most popular version today, featuring sweet red beans, sticky rice cakes (tteok), condensed milk, and roasted bean powder – only truly took shape in the early 1970s. Red beans not only provided sweetness but also offered a fun chewing experience, gradually replacing traditional fruit syrups.
From the 1980s, bing su moved away from street vendors and began appearing in more formal settings, typically in bakeries. By the 1990s, restaurant chains had breathed new life into the dessert, creating many versions to suit modern tastes, even completely eliminating red beans and replacing them with fresh fruit to cater to customers who didn't like beans.
Customers can choose additional toppings to enhance the flavor of these refreshing bingsu drinks.
Today, creativity in the world of bingsu is limitless. Besides the traditional Patbingsu, we have fruit bingsu using shaved ice made from frozen milk, topped with Irwin mango (mango-apple), strawberries, peaches, grapes, cantaloupe, or watermelon. There's also the unique black sesame bingsu (heugimja bingsu) with roasted black sesame seeds and chewy sesame rice cakes as toppings. Dessert chains like Sulbing have elevated bingsu to culinary art forms, with creations like bingsu served in a cantaloupe shell with cheese and sour cream, or the Chocolate Dubai version combining kadayif, pistachios, and chocolate that's taken social media by storm.
The popularity of bingsu has created a diverse price range. In the high-end segment, luxury hotels don't hesitate to create extravagant bingsu, becoming sought-after "Instagrammable props" on social media. The Shilla Seoul Hotel is famous for its Jeju apple mango bingsu priced at 110,000 won (approximately $80), while Four Seasons Seoul also offers red bean bingsu at 89,000 won (nearly $65) and a Jeju mango version at a hefty 149,000 won ($109). These prices are sometimes controversial, but proponents argue they reflect superior ingredient quality and a distinct customer segment.
Bingo has become an indispensable part of the lives of young people in South Korea today.
In contrast to its initial extravagant image, bingsu today maintains its status as a budget-friendly street food. Smaller, single-serving bingsu cups are becoming increasingly popular, especially in the context of South Korean society's rising single-person population.
Many major coffee chains are quickly catching on to this trend. At Ediya Coffee, a serving of bingsu costs around 6,300 won (over $4.50), while Mega Coffee offers Patbingsu for just 4,400 won (over $3). These affordable yet high-quality versions even frequently sell out after going viral on social media.
Having gone through a long journey of formation and development, Bingsu remains a familiar and cherished Korean snack. Its popularity and appeal have now spread to many countries.
From a scarce royal dessert during the Joseon dynasty, bingsu has transformed into an indispensable summer icon in Korean culinary culture. Whether it's the traditional Patbingsu version steeped in culture or the modern, luxurious gold-leaf-covered variations, bingsu consistently maintains its appeal thanks to its harmonious blend of refreshing coolness and its ability to adapt flexibly to diverse consumer tastes.
