Korean Injeolmi Bingsu, Roasted Soybean Snow Ice

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Korean Injeolmi Bingsu, plated and ready to serve

Injeolmi bingsu is a nutty, toasty bingsu covered in golden roasted soybean powder, inspired by injeolmi rice cakes. It tastes a little like peanut butter cookies on a cloud of snow. A sprinkle of almonds and keto mochi-style cheese bites makes it complete.

Per serving: 199 calories · 2.9 g net carbs · 5 g protein · 18 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Korean Injeolmi Bingsu

Korean Injeolmi Bingsu, plated and ready to serve

Korean Injeolmi Bingsu, Roasted Soybean Snow Ice

Injeolmi bingsu is a nutty, toasty bingsu covered in golden roasted soybean powder, inspired by injeolmi rice cakes. It tastes a little like peanut butter cookies on a cloud of snow. A sprinkle of almonds and keto mochi-style cheese bites makes it complete.
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Prep Time: 6 hours 15 minutes
Total Time: 6 hours 15 minutes
Course: Dessert
Cuisine: Korean
Servings: 4 servings
Calories: 199kcal

Ingredients

  • 1 batch frozen milk base from Ttalgi Bingsu (almond milk, cream, allulose, vanilla)
  • 1/4 cup roasted soybean powder (konggaru)
  • 1 tablespoon allulose powdered in a blender
  • 2 tablespoons sliced almonds toasted
  • 2 tablespoons heavy cream whipped

Instructions

  • Make and freeze the milk base as directed for Ttalgi Bingsu.
  • Mix the roasted soybean powder with the powdered allulose.
  • Shave the frozen milk into fluffy snow and pile it into chilled bowls.
  • Dust generously with the soybean powder, then top with whipped cream and toasted almonds. Serve immediately.

Notes

Roasted soybean powder is sold as konggaru in Korean markets. Some brands are pre-sweetened with sugar, so check the label and choose an unsweetened one.
Chef's Tip: Layer the powder: add some halfway as you pile the snow, then more on top, so every spoonful gets the nutty flavor.
Keto Swap: Injeolmi bingsu is usually topped with chewy glutinous rice cakes and condensed milk. Whipped cream and toasted almonds replace them.
Success Tip: A drizzle of melted sugar-free white chocolate or a spoonful of almond butter makes a rich, kid-pleasing variation.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 199kcal | Protein: 5g | Fat: 18g | Fiber: 1.7g
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Cooking Korean Injeolmi Bingsu in the kitchen

About This Dish

Injeolmi is one of Korea’s oldest and most beloved rice cakes, made by pounding steamed glutinous rice and rolling it in roasted soybean powder. A popular story says the name comes from King Injo, who was served the rice cakes while fleeing a rebellion in the 17th century and named them after the village family who made them. Injeolmi bingsu became a hit at Korean dessert cafes in the 2010s. Roasted soybean powder is high in protein and fiber. Injeolmi-flavored lattes, toast and ice cream are now common in Korean cafes.

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 11: Desserts (N Seoul Tower). See all Korean recipes

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