The Kurumba bingsu is made with shaved frozen pure coconut water from the Philippines, mixed with coconut biscuits and coconut jelly, all made at the hotel.
The Mango Rosa Sparkling bingsu is dubbed the "19-plus" bingsu, for its alcoholic content (19 is the legal drinking age in Korea).
The sweet Rosso Degli Anjelli Rose Sparkling Wine is frozen, shaved, then blended with frozen mango shavings and fresh mangoes.
When creating the latter bingsu, hotel chefs went through dozens of trials to capture the "sparkling" aspect of the wine in the actual bingsu.
In order to make the perfect red bean paste, which can be ordered separately with each bingsu, a designated red bean chef has the arduous job of boiling the red bean until wrinkles form, then pouring cold water until the wrinkles are stretched out again, and repeating the process over and over until the perfect moist texture is reached.
Some of the hotel's bingsu are sweetened with natural xylitol from Finland.
Intercontinental Seoul Coex, 521 Teheran-ro, Gangnam-gu, Seoul; +82 2 3430 8603; bingsu prices start at ?29,000 ($25)
The Westin Chosun Seoul
The green tea bingsu at the Westin Chosun's The Circle uses the top-shelf ingredients: matcha (fine green tea powder) from Shizuoka, Japan, and red beans from Ganghwado, South Korea.
The lounge takes its bingsu ice seriously -- in order to recreate ice most similar to natural ice, a "maturing process" is used to make the ice "smoother."
Chef Jun Sung-kyu did the research for his recipe by visiting restaurants in Japan famous for their ice desserts.
Upon returning to South Korea, he created green tea syrup using a maturing method at low temperatures, and also came up with the perfect red bean recipe by soaking the beans in water for a day, then boiling them for eight hours and adding three kinds of sugar at varying intervals. The result is the chewiest and shiniest red bean paste imaginable.
Westin Chosun Seoul, Sogong-dong, Jung-gu, Seoul; +82 2 317 0365; bingsu price is ?28,000 ($24)
Sheraton Grande Walkerhill
The variety of bingsu at Sheraton Grande Walkerhill is impressive.
The basic menu lists apple mango, persimmon, triple berry, affogato and milk bingsu that are all served with organic red bean sauce, ddeok (sticky rice cakes) and ice cream.
The hotel uses shaved frozen milk as its bingsu base, somehow managing to make the shaved ice is as soft as cotton candy.
Each of the five bingsu has several layers of ingredients. It's fun to eat layer by layer, but mixing it all vigorously is the Korean style and recommended.
On Saturdays and Sunday from 2-5 p.m., diners can create their bingsu with the option of 10 different types of fruit, various nuts and cookies. A variety of sauces, including melted chocolate, are available.
Bingsu is served with complimentary tea and coffee.
Sheraton Grande Walkerhill, Walkerhill-ro 177, Gwangjin-gu, Seoul; +82 2 450 4467; bingsu prices range from ?15,000-42,000 ($13-36)
The Shilla Seoul
While The Shilla Seoul has been under renovation since the beginning of the year, it still receives calls asking when its apple mango bingsu will be available again.
One commenter on the hotel's website even left a note saying he couldn't forget the taste of the dessert and was planning to visit Seoul again for that specific reason.
Explosively popular since its 2011 debut, the apple mango bingsu has had customers literally lining up for bowls -- an unusual sight in the austere luxury hotel.