Another traditional flavour of the Korean bingsu that I quite like, though I still prefer the original. This one has buckets of nuttiness from the ground black sesame and sliced almonds, plus a large dollop of red bean paste with four pieces of rice cereal-powdered mochi on top.

The soft, finely shaven ice that Nunsongyee is famous for sits below all these toppings, hiding more bite-sized treasures of chewy mochi just waiting to be dug up and enjoyed.

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