Injeolmi Bingsu: Shaved Ice with Rice Cake Dessert

Pour the whole milk into a shallow freezer-safe container or ice cube trays. Freeze for at least 4-6 hours, or preferably overnight, until completely solid.

While the milk is freezing, cut the injeolmi rice cakes into bite-sized pieces. If using, prepare the sweet red bean paste and slice almonds.

Once the milk is frozen solid, remove it from the freezer. Using a bingsu machine, food processor, or a sturdy spoon/fork (for a rustic texture), shave or finely scrape the frozen milk into a large chilled bowl.

Form a mound of shaved milk ice in the center of the bowl. Drizzle half of the sweetened condensed milk over the ice.

Arrange the cut injeolmi rice cakes evenly over the shaved ice. Spoon dollops of sweet red bean paste around the rice cakes.

Generously dust the entire bingsu with roasted soybean powder. Drizzle with the remaining sweetened condensed milk and honey (if using). Garnish with sliced almonds and serve immediately.