Mung bean sprouts (also known as green gram sprouts) are widely used in Korean cooking in making side dishes, soups, stews, dumplings and many more dishes. Then are very similar to soybean sprouts but yellow heads are not as pronounced as soybean sprouts. They tend to be shorter and a bit fatter than soybean sprouts.
Mung beans are the most common and easily available type of sprouts. They feature largely in Asian cuisines and have a sweet, nutty flavor and crisp texture. Uses include adding to cooked dishes at the end of the process. These thick-stemmed sprouts can withstand several minutes worth of cooking. Mung beans sprouts can be stir-fried or cooked in traditional Chinese dishes like chicken chow mein and chop suey, or eaten raw in salads and sandwiches