Korean Shaved Ice (Patbingsu: 팥빙수)

Measure 1 cup of dried red beans, then wash them thoroughly.

Place the washed beans into a heavy pot and add 4.5 cups of water.

Bring to a boil over medium-high heat for about 10 minutes, then reduce the heat to low, cover, and simmer for 1.5 hours until the beans are tender and the water is mostly absorbed.

Once the beans are cooked and soft, add sugar, salt, and vanilla extract.

Turn the heat to low and stir for about 5 minutes until the sugar melts and the mixture thickens. It will thicken more as it cools.

Let the sweet red beans cool down completely before using.

In a small microwave-safe bowl, combine glutinous rice flour, sugar, and a pinch of salt.

Add 3 tablespoons of water and mix well to form a smooth paste.

Cover the bowl with plastic wrap, leaving a small gap, and microwave for 1 minute.

Carefully remove the hot bowl from the microwave and stir the dough vigorously with a spoon to develop its chewy texture.

Spread toasted soybean powder on a cutting board, place the rice cake dough on it, and coat it well.

Shape the dough into a flat log and cut it into small, bite-sized pieces.

Cut the mango cheeks away from the pit, then use a spoon to scoop the flesh out of the skin.

Dice the mango flesh into small cubes.

Hull the strawberries and cut them into small pieces.

Add about 3 cups of ice cubes to a powerful blender and blend until you get a fine, snow-like texture.

Put some shaved ice into a serving bowl and drizzle with about 1/4 cup of milk.

Arrange the diced strawberries and mangoes in the bowl.

Add more shaved ice on top of the fruit, creating a small mountain, then top generously with the cooled sweet red beans.

Garnish with the chewy injeolmi rice cakes and drizzle with sweetened condensed milk.

Add a final touch with a fresh mint or hyssop leaf and serve immediately.