A Long Time Ago, A Precious Piece of Ice
Did you know that a refreshing bowl of bingsu saves us on hot summer days, and that this dessert actually dates back to ancient times? Surprisingly, the first stamp on the passport of bingsu was made in China around 3000 BC. According to records, people crushed snow or ice and topped it with honey and fruit juice.
Around the same time, in the distant Roman Empire, emperors had slaves bring precious snow from high mountains to mix with fruit juice, showing that the desire to escape the heat has remained the same throughout history. However, in times without refrigerators, ice was truly a symbol of power and wealth. It was a very special and rare dessert that not everyone could enjoy.
The Sweet Ice Spreading Across the World
As time passed, ice desserts began to take on their own colors by merging with the cultures of various countries.
- Japan’s ‘Kakigori (かき氷)’: From the 7th to 9th centuries, Japanese nobles enjoyed a dessert called ‘kakigori’. Later, Japanese immigrants to Hawaii brought this culture, which combined with local fruit juices to create today’s Hawaiian specialty, ‘Shave Ice’.
Kakigori (かき氷) - Various Asian Bingsu: In China and Taiwan, ‘Baobing (刨冰)’ topped with fruits and jellies, and in the Philippines, ‘Halo-Halo’ which mixes various ingredients, helped cool people down.
Baobing
In the 19th century, machines for crushing ice were invented, and by the 20th century, artificial ice production became possible, transforming bingsu from a noble dessert into a popular snack enjoyed by all.
The Unique Journey of Korean Bingsu
So, what path has our country’s bingsu taken? Our bingsu story also traces back to the Joseon Dynasty.
# Joseon Dynasty, Ice Delicacies from Seokbinggo
During the Joseon Dynasty, kings and officials crushed precious ice stored in a natural refrigerator called ‘Seokbinggo (석빙고)’ and topped it with fruits. It was a summer delicacy enjoyed only by a select few, much like fruit punch. 
# The Emergence and Popularization of Patbingsu
The patbingsu we think of today began during the Japanese occupation when ‘Koori Azuki (氷あずき)’ was introduced. This new dessert, topped with sweet red beans on finely crushed ice, quickly captured the taste of many. After the Korean War, Western ingredients such as condensed milk, chocolate syrup, and jelly were introduced through American soldiers, further diversifying patbingsu.
The Modern History of Korean Bingsu: From Patbingsu to Snowflake Bingsu
Let’s follow the glamorous evolution of modern Korean bingsu, which has captured the culture and trends of the times, beyond just a simple ice treat.
# 1980s: The Birth of a Premium Dessert, ‘Mealtop’
In the 1980s, patbingsu made a glamorous debut as a ‘premium dessert’. At the center of this was Mealtop, which opened in 1985 at the Apgujeong Hyundai Department Store. While bingsu at the time was piled high with various ingredients like jelly and fruit cocktails, Mealtop introduced ‘Milk Bingsu’, which featured finely shaved milk ice topped only with carefully made red beans and chewy rice cakes. This simple yet perfect combination elevated patbingsu to the status of a premium dessert, and ‘Mealtop’ is still referred to as the ‘standard of patbingsu’ today.
# 1990s: The Era of Freshness, The Rise of Fruit Bingsu
As we entered the 1990s, bingsu welcomed a new protagonist: ‘fruit’. Notably, stores like Waffle House in front of Sookmyung Women’s University became famous for their Strawberry Bingsu, which gained immense popularity. The refreshing bingsu topped with fresh fruits captured the taste of the younger generation, and with the spread of home ice shavers, a culture of making bingsu at home in various styles emerged. 
# 2000s: Explosion of Individuality, The Emergence of Fusion Bingsu
As the new century dawned in the 2000s, with the spread of café culture, bingsu transformed into more daring and unique forms. Bitter Green Tea Bingsu, rich Coffee Bingsu, and fusion bingsus topped with cheesecake or brownies emerged. Each franchise café and individual café introduced their own signature bingsus, attracting customers.
# 2010s and Beyond: The Bingsu Revolution, The Era of ‘Sulbing’ and Specialty Shops
The 2010s can be called the era of the ‘bingsu revolution’. The main player in this revolution was the Korean dessert café Sulbing, which started in Busan in 2013. Sulbing created a sensation in South Korea with its ‘Injeolmi Bingsu’, which topped finely shaved milk ice with savory soybean powder and chewy rice cakes instead of red beans. This innovation broke the stereotype that bingsu without red beans was unimaginable.
Following Sulbing’s success, the era of bingsu specialty shops opened up, from places like Dongbinggo, which maintains the traditional taste of red beans, to hotel bingsus topped with premium fresh fruits like mango and melon. Now, bingsu has evolved from a simple snack into a ‘dish’, developing into a unique dessert culture that is hard to find anywhere else in the world.
A long time ago, a precious piece of cold ice was a luxury in the summer. It has crossed time and oceans, reborn as a sweet and cool happiness that carries the stories of the ages. This summer, how about recalling this long and sweet story with a bowl of bingsu filled with your memories?