Soybean Sprouts and Mung Bean Sprouts

Mung bean sprouts are widely used in Asian cuisines, and particularly in Chinese cooking. Known most commonly in the United States as simply “bean sprouts,” mung bean sprouts are easy to find in grocery stores. Sprouted from the mung bean, they have long thin bodies with a light flavor and nice crunch. They can be eaten raw, but are often cooked very briefly to retain their crunch. Koreans use them in salads and soups.

The soybean sprout is sprouted from the soybean and has a large crunchy head. It must be cooked for at least 10 minutes before consuming. Mung bean sprouts and soybean sprouts are not usually interchangeable. However, if you are unable to locate soybean sprouts you can substitute them with mung bean sprouts, but be sure to reduce the amount of cooking time to about 2 minutes.