mung bean sprouts

I have gotten a few emails from readers asking a few common questions: 1) how do you distinguish between the two sprouts, 2) how do people in South Korea use these sprouts differently, 3) do these sprouts taste different? So, here, we will compare the two sprouts and ask the question: ‘soybean sprouts vs mung bean sprouts, what is the difference?’ 

Recently, I wrote about mung bean sprouts and their purpose in Korean food culture. The sprouts, named ‘sukju’ or ‘sukju-namul’ are a common ingredient in popular dishes such as bibimbap, mung bean pancakes, and some stews. Sukju-namul muchim is a popular Korean side dish salad served often in people’s households. Light and refreshing, it has a crispy and crunchy texture. Let’s learn how to make it here!