Korean · Authentic-ish Korean
Patbingsu
304 kcal a serving, against 411 for the traditional version. That is 107 kcal off, or 26%, with 11.5g of protein. Serves 4. 35 minutes active, 2 hours chilling.
What the traditional version is
Mounds of finely shaved ice topped with sweetened adzuki red beans, a generous drizzle of condensed milk, chewy rice cake (tteok), and usually a scatter of fruit or bits of cereal for crunch. The beans are cooked with sugar until thick and glossy, and the whole dessert is more about coldness and texture than anything subtle.
What changed, and what each change costs
Condensed milk cut from 110g to 55g, made up with 70g semi-skimmed milk
Condensed milk is as sweet as treacle and high in sugar and fat. By halving it and using semi-skimmed instead, the ice stays creamy enough for the drizzle, but you lose a pile of sugar and fat.
What it costs you. You get less of that thick, sticky dairy edge. The drizzle is a bit thinner and the first spoonful isn't quite as heady. Still, when there's ice melting everywhere and beans waiting, nobody's crying about it.
Sugar in the adzuki down from 85g to 40g
The beans don't need to be jammy-sweet. Less sugar still brings them to that proper soft, glossy finish, but you won't crash half an hour after eating. The beans get to taste more like beans.
What it costs you. They're less fudge-like, just gently sweet and a bit more earthy. If you want them full-on pudding-sweet, throw in a little extra sugar.
Rice cakes optional; if you want to keep them, make them smaller
Tteok are lovely but a treat. Smaller pieces keep the chew without loading the bowl. You can skip them and still be pretty happy.
What it costs you. A big part of patbingsu is the chew, so if you love that elastic rice cake, by all means keep it in. For four, a small handful each is plenty.
Fruit left unchanged
If you're cutting calories here, the melon and strawberries aren't doing the harm. Leave them in.
What it costs you. None. If anything, you get more fruit by weight in a lighter bowl.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 411 | 304 |
| Protein | 12.4g | 11.5g |
| Fat | 2.8g | 2g |
| Saturated fat | 1.6g | 1.1g |
| Carbohydrate | 86.3g | 61.8g |
| Protein per 100 kcal | 3g | 3.8g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Korean prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. milk.
The method is in the book
If you're looking for a pudding that won't mug you in an alley, this is it. Cutting the condensed milk and sugar means you actually taste the beans and fruit. The only real loss is that thick dairy rush, but in exchange you can eat a big bowl without feeling like you need a nap. If you want the proper sticky finish, use all condensed milk - but I don't miss it on a hot day.
The quantities and the method for this dish are in Authentic-ish Korean, along with 51 more. It is not out yet. The swap kit is free in the meantime.