Best Mung Bean

Bindaetteok is a traditional Korean savory pancake made primarily from a batter of ground, soaked mung beans. The base is mixed with a variety of ingredients, often including sliced pork, kimchi, mung bean sprouts, and scallions, before being pan-fried to a crisp, flat disc. It is distinguished from...

Bindae-tteok is a traditional Korean savory pancake made primarily from soaked and ground mung beans. The batter is mixed with various ingredients, most commonly julienned vegetables, kimchi, and pork, before being pan-fried until crisp on the outside. The dish is distinguished by its irregular, sli...

Nokdujeon is a traditional Korean savory pancake made primarily from a batter of ground mung beans, known as nokdu. Often used interchangeably with the term bindaetteok, the dish involves soaking the beans before grinding and pan-frying them to create a crisp exterior and a soft interior. The batter...

Beplain Mung Bean pH-Balanced Cleansing Foam is a Korean skincare product designed for gentle cleansing. It incorporates mung bean seed extract to cleanse and utilizes a low pH formula of approximately 5.5. This formulation helps maintain the skin’s natural moisture barrier while effectively removin...

Onde Onde is a Southeast Asian glutinous rice ball confection, primarily Indonesian and Malaysian, filled with palm sugar and rolled in grated coconut, not typically a bean dish though some variants use mung bean paste.

Xôi Xéo is a traditional Vietnamese savory dish primarily consisting of steamed glutinous rice topped with a savory mixture of crushed mung beans and crispy fried shallots. The dish is frequently enriched with chicken fat or the rendered oil from Chinese sausage, providing a distinct richness. It is...

Ginataang munggo is a Filipino dessert or snack soup made of mung beans, coconut milk, and sugar, notable as a comforting, sweet staple in Philippine cuisine.

Liangfen is a traditional Chinese cold dish consisting of translucent starch jelly, commonly made from mung bean, pea, or sweet potato starch. The starch is mixed with water, heated until it solidifies into a gelatinous block, and then cut into strips or cubes. Served chilled, it is dressed with a v...

Moong dal is a South Asian preparation made from split, hulled mung beans cooked into a soft lentil stew. The hulled and split mung beans cook quickly and are among the most easily digestible legumes in Indian cuisine, making moong dal a common food in convalescent diets and for young children. It i...

Ginisang munggo is a traditional Filipino stew made by sautéing mung beans with garlic, onions, and tomatoes before simmering them into a thick broth. The dish frequently incorporates shrimp, diced pork, or smoked fish, along with leafy greens such as malunggay or spinach. The name derives from the...

Laping is a cold noodle dish made from mung bean starch jelly, originating from Tibet and widely popular in the Chinese provinces of Sichuan and Yunnan. The jelly is prepared by boiling mung bean starch, allowing it to set into a gelatinous form, and then cutting it into thin strips. It is typically...

Bubur kacang hijau is a traditional Indonesian sweet porridge made primarily from mung beans, palm sugar, and coconut milk. The mung beans are simmered until tender, often with the addition of ginger and pandan leaves to enhance the aroma, and sweetened with dark palm sugar to create a rich, syrupy...

Nokdu-muk is a Korean jelly made from mung bean starch, which is extracted from ground mung beans and set into a translucent, pale greenish block. It is typically sliced into thin strips and served cold as a banchan (side dish), seasoned with soy sauce, sesame oil, garlic, and scallions. Its soft, g...

Ndengu is a Kenyan dish made by simmering green grams, also known as mung beans, with ingredients such as onions, tomatoes, and seasonings. Preparation varies by household, and additions can include potatoes, carrots, coconut milk, or leafy vegetables. The stew is commonly served with rice, chapati,...

Tau suan is a warm Chinese dessert soup commonly eaten in Singapore and Malaysia. It is made from split mung beans cooked in a sweet liquid that is thickened with starch, producing a glossy consistency in which the softened beans remain distinct. The dessert is commonly served with pieces of crisp f...

Che Dau Xanh is a popular Vietnamese dessert made from skinless split mung beans, distinctly formed into gelatinous cubes and typically served with ice, tapioca, or pandan jelly.

Khanom mo kaeng is a traditional Thai baked dessert consisting of coconut milk, eggs, palm sugar, and toasted sesame, similar to custard.

A fermented mung bean beverage native to Beijing with a sour, pungent flavor, regarded as one of the city's most iconic and polarizing traditional street foods.