绿豆
In Korean cuisine, "sukjunamul" () refers to both the mung bean sprouts themselves and the "namul" (seasoned vegetable dish) made from mung bean sprouts. Mung bean sprouts are not as common an ingredient as soybean sprouts in Korean cuisine, but they are used in bibimbap, in the fillings of dumplings and in "sundae" (Korean sausage).