Snowflake Bingsu Taking Over Korea

Sulbing (설빙), the bingsu franchise, seems to be everywhere these days, now that "snowflake" bingsu has become a thing here in Korea.

Mango yuza (citrus) bingsu

Strawberry bingsu

The ice really feels like snow, except it's made with milk and therefore much less bland. I don't know how they make it, but it's been pretty revolutionary in the history of bingsu. It's super soft, the type that melts right in your mouth. And bingsu cafes these days offer a wider variety of toppings; today my friends and I went for something fruity, but they've also got cheesy, chocolatey, grainy, etc. This type of bingsu seems to be more available than the traditional shaved ice dessert these days. And it makes me a little sad. :(

To be honest, I still prefer the traditional bingsu. It's crunchier, much more refreshing, and I feel it leaves me much cooler on hot summer days. I have a feeling that this snowflake bingsu is somewhat of a more sophisticated and refined version, while the original has a cruder, more old-fashioned image. Even desserts develop along with generations, I guess, or maybe it's just me.

I just hope the regular bingsu won't be difficult to find in a couple of years. I need it to survive the scorching summers in Seoul - that and 냉면. Oh boy, now that I've mentioned it, I can hardly wait for summer (*rubs palms together)! I'm already so happy that winter is almost over.

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