Preparation

1. In a bowl, mix sugar and milk
   In a large zip lock bag, pour in the mixture and release as much air as possible
   Seal and lay flat in the freezer for 2 ½ - 3 hours
   
2. To serve:
   Cut the extra strawberries in half, and reserve 1 whole strawberry for the top. Set aside.
   Remove the mixture from the freezer and bash with a rolling pin.
   Place in a dessert bowl and lay the halved strawberries around the bingsu and the whole strawberry on top.