Mung bean sprouts add refreshing crispness and sweetness to dishes. They can be found in most supermarkets these days. Choose sprouts with the plumpest, whitest stems. It’s best to use them right after buying them, but you can also refrigerate them for a couple of days. Wash just before using. You can also grow your own mung bean sprouts at home.

mung bean sprouts

Posted on Monday, May 2nd, 2011. Last updated on March 19, 2026.
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Recipes that use mung bean sprouts (sukjunamul):

2 Comments:

  1. TracyMom Maryland joined 10/11 & has 1 comment
    Posted August 31st, 2013 at 5:36 am | Reply to this comment or create a profile.

    Hello. I LOVE sukju namul, but when I bought these sprouts at the Korean market, they had a very strange chemical smell. Then I went back and bought more and those also had a smell. I bought them in the plastic package.

    Is that normal? Is it something that goes away if you soak it or cook it? It didn’t seem to. I put it Shin Ramen and it still had a strange odor and couldn’t eat it.

    Thank you so much! Love your website.
    Tracy in Maryland

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted September 1st, 2013 at 4:18 pm | Reply to this comment or create a profile.

      “Is that normal?” no, it’s not normal. I wouldn’t be happy about the chemical smell.

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