Rinse the Dried Adzuki Beans under cold water, then cover with plenty of Water and soak for at least 6–8 hours or overnight to reduce cooking time.
Drain and transfer the soaked beans to a pot, add fresh Water to cover by about 2 inches, bring to a boil, then reduce to a simmer and cook until the beans are very tender, 45–60 minutes; skim any foam that rises to the surface.
When the beans are soft, drain off excess water leaving a little in the pot, add White Sugar to taste (start with 1/2 cup for the batch and adjust) and a small pinch of Salt to enhance the sweetness; simmer gently, mashing some of the beans for a chunky paste while keeping others whole, and cook until thickened to a spreadable consistency—cool to room temperature.
While the beans cool, prepare the toppings: cut the Injeolmi into bite-sized pieces and lightly toast the Sliced Almonds in a dry skillet over low heat until fragrant and golden—watch carefully so they don't burn.
Prepare the ice by crushing the Ice Cubes or using a shaved-ice machine to create fine, fluffy ice; pack a generous mound of ice into individual bowls.
Spoon a generous portion of the sweet red bean mixture over the shaved ice, leaving space for the other toppings so each bite is balanced between bean and ice.
Scatter the Injeolmi pieces on top, drizzle with Sweetened Condensed Milk for creaminess and sweetness, then sprinkle a layer of Roasted Soybean Powder and the toasted Sliced Almonds for nutty flavor and crunch.
Serve immediately so the ice stays fluffy; offer extra condensed milk and roasted soybean powder at the table for guests who want more sweetness or nuttiness.
