From Royal Palaces to Cafés: The Story of Korean Shaved Ice

The Story of Korean Shaved Ice Bingsu

Before it became a summer staple or an Instagram trend, bingsu (빙수) was a dessert reserved for Korea’s elite. Let’s take a look at how this icy treat evolved from a royal luxury to the beloved dessert we know today.

Joseon Dynasty: Ice for the Few

In the Joseon era, ice was stored in special royal ice houses called seokbinggo (석빙고). These underground stone ice storage facilities kept winter ice cold through the summer — a luxury accessible only to the royal family and high-ranking officials.

Early versions of bingsu were simple: finely crushed ice topped with sweet syrup or fruit preserves. These were served during hot summer months as a cooling delicacy for the yangban (nobility).

Seokbinggo Ice Storehouse [ⓒPhoto Korea - Kim Jiho, Korea Tourism Organization]

Modern Revival: Red Beans & Sweet Memories

In the 20th century, as refrigeration became common, bingsu became more accessible to the public. The classic patbingsu (팥빙수) — shaved ice with sweet red bean paste — emerged as a nostalgic favorite, especially during the post-war recovery era in the 1950s–60s.

It often included toppings like condensed milk, chewy rice cake bits (tteok), fruit cocktail, or cereal flakes. Many Koreans remember it as the ultimate childhood summer treat.

Classic Version Patbingsu [ⓒPhoto Korea - Kim Jiho, Korea Tourism Organization]

21st Century: Bingsu Gets a Glow-Up

Today, bingsu has gone global — and upscale. From traditional flavors to extravagant versions featuring gold leaf, mango towers, and imported ingredients, bingsu now represents Korea’s culinary creativity and aesthetic sense.

Some of the most luxurious bingsu are served in traditional brass bowls (놋그릇), blending modern plating with historical elegance. A simple summer dessert has become a cultural ambassador.

Mango Bingsu [ⓒPhoto Korea - Alexbundo]

Why Red Bean? A Balance of Energies

In traditional Korean food philosophy, red beans (pat, 팥) are believed to carry a “warm” energy (온기). Shaved ice, being inherently cold, was considered too chilling for the body when eaten alone. To restore balance, red bean paste was added — not just for its sweetness, but for its ability to warm the digestive system and maintain inner harmony.

This idea of yin and yang (음양) — the balance of cold and warm — is deeply embedded in Korean cuisine. Even amid modern variations topped with mango or tiramisu, the humble pairing of red bean and ice continues to embody this timeless wisdom.

Shaved Ice with Red Bean Paste

Want to See the Modern Side of Bingsu?

→ Read: “Luxury Bingsu in Seoul – Where to Taste Korea’s Finest Shaved Ice”

From seokbinggo to Sulbing, bingsu’s journey is a reflection of Korea’s history, innovation, and love of sweet summer moments.