Mung beans bring healing to the body especially in the spring and summer time, when temperatures are hotter. The sprouts can help to detoxify the body, clear internal heat, and quench thirst. Here’s a tasty recipe from my friend Linda:
Korean Mung Bean Sprout Salad (Sukju namul)
Water — 4 cups (enough to immerse sprouts)
Salt — 1 teaspoon
Mung bean sprouts — 1/2 pound
Scallions, minced – 3-6
Garlic, minced – 3-12 cloves
Sesame oil — 1 teaspoon
Sesame seeds, toasted — 1 teaspoon
Salt — to taste
Bring the water and salt to a boil in a saucepan over medium-high flame. Add the sprouts and boil for 1 minute. Remove from heat, cover tightly and set aside for another 2 minutes.
Drain the sprouts, rinse them with cold water and squeeze out any extra water with your hands.
Toss the sprouts with the remaining ingredients and set aside for 30 minutes to let the flavors mingle. Serve at room temperature.
Thanks for the recipe, Linda!
CAUTION: Not for cold conditions. It may be best to avoid mung beans if trying to get pregnant as they are very cooling to the body.
