Lana Farson, M.S., L.Ac., Licensed Acupuncturist and Herbalist

Summer time cure: mung beans

Korean Mung Bean salad2Mung 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.


  1. Ann Williams says:

    I read recently that these little beans are actually peas – which is in keeping with my discovery of their similar taste to Lady Peas, which are grown in the South. I LOVE Lady Peas, which are grown in a short season at the hottest part of the summer. So like Mung Beans, I’m thinking they may be similar in having a very cooling effect for people who are out in the heat. Interesting!

  2. Deanna says:

    This recipe sounds tasty and easy to make. In the past, the term “Spring Cleaning” meant going through closets and drawers, throwing out things no longer needed. Removing clutter, giving room for new things the summer may bring. Now, I include my temple, my body. I plan to do a liquid fast to remove stored stale energy, emotions and of course… FAT!

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