Mung bean sprout

Mung Bean Sprout
Chinese name (Mandarin, Taiwanese)
Traditional Chinese 豆芽
Simplified Chinese 豆芽
Literal meaning Bean sprout
Chinese name (Mandarin)
Traditional Chinese 綠豆芽
Simplified Chinese 绿豆芽
Literal meaning Green bean sprout
Chinese name (Cantonese)
Chinese 芽菜
Chinese name (Taiwanese)
Chinese 豆菜
Vietnamese name
Vietnamese giá đỗ,
giá đỗ xanh
Thai name
Thai ถั่วงอก
RTGS thua ngok
Korean name
Hangul 숙주나물
Literal meaning Sukju namul
Japanese name
Kanji 萌やし
Kana もやし
Malay name
Malay tauge,
tauge halus
Indonesian name
Indonesian kecambah,
kecambah kacang hijau,
taoge
Filipino name
Tagalog toge
Khmer name
Khmer សណ្ដែកបណ្ដុះ sândêkbândŏh

Mung bean sprouts are a culinary vegetable grown by sprouting mung beans. They can be grown by placing and watering the sprouted beans in the shade until the roots grow long. Mung bean sprouts are extensively cultivated and consumed in East Asia.

Cultivation

A variety of techniques are used for sprouting mung beans. A common technique for home growers is sprouting the beans in a jar, with a fine mesh or muslin cloth tied over the top with a rubber band or string. Fresh water is then poured into the jar three to four times a day; the jars are then upturned and left to drain. The precise growing technique to use depends on the amount that one wants to collect. The main principles are: selecting good seed (new and uniform), ensuring that light reaches the seeds, and also ensuring they receive enough humidity while avoiding waterlogging.[1]

Culinary use

Stir-fried mung bean sprouts and mushrooms

Mung bean sprouts can be microwaved or stir fried. They may also be used as an ingredient, e.g., for spring rolls.

China

In Chinese cuisine, common dishes that may use mung bean sprouts, known as dòuyá (豆芽), are fried rice, spring rolls, egg drop soup, and hot and sour soup.[2]

Japan

In Japanese cuisine, moyashi (もやし, "bean sprout") in a strict sense refers to the mung bean sprout. They are a common ingredient in many Japanese dishes such as stir-fries and soups.

Korea

In Korean cuisine, sukjunamul (숙주나물) refers to both the mung bean sprouts themselves and the namul (seasoned vegetable dish) made from mung bean sprouts. Mung bean sprouts are not as common an ingredient as soybean sprouts in Korean cuisine, but they are used in bibimbap, in the fillings of dumplings and in sundae (Korean sausage).

The name sukjunamul is a compound of Sukju and namul, of which the former derived from the name of Sin Sukju (1417–1475), one of the prominent Joseon scholars. Sin Sukju betrayed his colleagues and favoured the King's uncle as a claimant to the throne. People regarded Sin Sukju's move as unethical and immoral, and so gave his name to mung bean sprouts, which tend to go bad and spoil very easily.[3]

Nepal

In Nepalese cuisine, kwati, a soup of nine types of sprouted beans, is especially prepared in a festival of Janai Purnima which normally falls in the month of August. Kwati is prepared by frying and mixing onion, garlic, ginger, potatoes, spices and bean sprouts, including mung bean sprouts. A lot of variation exists from house to house but is basically about making the kwati. It is considered to be a nutritious food in Nepal. Kwati is normally eaten with rice. Sometimes meat (esp. fried goat) is also added to spice up the kwati.

Thai

In Thai cuisine, mung bean sprouts are usually eaten in soups and stir-fried dishes. In pad thai they are often added to the pan for one quick stir before serving and in soups such as nam ngiao they are sprinkled on top of the dish.[4]

Vietnam

See also

References

  1. ↑ Takeguma, Massahiro. "Growing Moyashi". Retrieved 9 April 2013.
  2. ↑ Bean Sprouts Recipes
  3. ↑ 송, 백헌 (9 June 2016). "숙주나물, 성삼문과 멀어진 신숙주의 변절" [Sukjunamul, the betrayal of Sin Sukju who became estranged from Seong Sammun]. Joongdoilbo (in Korean). Retrieved 3 January 2017.
  4. ↑ Bean Sprouts - ThaiTable.com
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