Mung Bean Sprouts (Togue)

Mung bean sprouts, known as togue or sprouted munggo in Filipino, are young, edible shoots from germinated mung beans (Vigna radiate). Their crisp and juicy nature adds a wonderful crunch and texture to stir-fries, soups, salads, and spring rolls.

These mild, fresh-tasting shoots are low in calories but packed with nutrients. Being versatile, budget-friendly, and readily available, mung bean sprouts are a fantastic addition to your culinary repertoire.

Jump to:

• What do bean sprouts taste like?
• Can I eat raw bean sprouts?
• Mung bean sprouts vs. Soybean sprouts
• Are bean sprouts good for you?
• Buying tips
• Storage tips
• How to prepare bean sprouts
• Mung bean sprouts in Filipino cuisine
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What do bean sprouts taste like?

Bean sprouts have a mild and fresh taste with a slight crunch. They are subtly sweet with a delicate, nutty flavor. The taste is not overpowering, making them versatile and easily adaptable to various dishes. Some find them refreshing and light on the palate.

Can I eat raw bean sprouts?

Yes. You can eat them raw, but it's important to take some precautions. While they are nutritious and delicious when raw, they have been associated with foodborne illness due to the risk of bacterial contamination. The warm and humid conditions required for sprouting are also ideal for bacterial growth.

Cooking them reduces the risk of bacterial contamination. If you decide to eat them raw, make sure to follow these safety guidelines:

• Purchase them fresh: Choose sprouts that look crisp, clean, and have no signs of spoilage like mold or a foul smell.
• Rinse thoroughly: Make sure to rinse them under cold running water before consumption to remove any dirt or bacteria.
• Handle with care: Store and handle properly to prevent cross-contamination with other foods.
• Avoid if you have a weakened immune system: People with compromised immune systems, pregnant women, young children, and the elderly should avoid consuming them raw to reduce the risk of foodborne illness.

Mung bean sprouts vs. Soybean sprouts

While various bean varieties can be used for sprouting, the most popular choices are mung beans and soybeans. Each has its unique characteristics and culinary uses:

Mung Bean Sprouts

• Source: They come from mung beans, which are small green legumes.
• Appearance: They have thicker, shorter stems with small, rounded heads and petite yellow leaves.
• Flavor: They have a mild and fresh taste, making them versatile for various dishes.
• Culinary Uses: They are commonly used in Asian cuisine, particularly in stir-fries, soups, salads, and spring rolls.

Soybean Sprouts

• Source: Derived from soybeans, they are larger and more substantial.
• Appearance: They have thinner shoots with larger, bean-shaped heads.
• Flavor: They have a slightly nutty flavor and grassy taste.
• Culinary Uses: They are commonly used in Korean cuisine, where they are a key ingredient in bibimbap and banchan (side dish). They can also be used in stir-fries and salads.

Despite the differences in taste and texture, they offer the same nutritional value, providing you with essential vitamins, minerals, and fiber. Whether you're looking for a crunchy, mild flavor with mung bean sprouts or a heartier taste with soybean sprouts, both can be used interchangeably in recipes.

Are bean sprouts good for you?

Yes, bean sprouts are good for you! They are low in calories yet packed with essential nutrients like vitamin C, proteins, and fiber which are excellent for digestion. These tiny powerhouses are loaded with antioxidants.

Adding them to your diet may aid in blood pressure regulation, cancer risk reduction, and improved heart health. Additionally, it helps promote eye health and potentially prevent common eye conditions like age-related macular degeneration.

Remember to handle and cook them properly to ensure safety and maximize their nutritional benefits.

Buying tips

You can find fresh bean sprouts in the produce section of your local grocery store. Choose plump, crisp sprouts with yellow or light green leaves and white tips.

Avoid buying them too far ahead of cooking to maintain their freshness. Look out for signs of deterioration, such as dark roots, bad odor, discoloration, and wilting, as consuming them in this state could cause foodborne illness.

To ensure safety, the FDA recommends cooking sprouts before consumption and suggests that individuals who are very young, very old, or have a weakened immune system avoid consuming them.

Did you know you can easily grow mung bean sprouts at home? Just place the beans in a jar covered with a fine mesh or muslin cloth, water them three to four times daily, and provide ample light and humidity! In just two or three days, they are ready to use!

Storage tips

For the best taste and texture, use bean sprouts soon after purchase or within a few days for optimal freshness. To store them, place them in the refrigerator in a plastic bag or container lined with a paper towel to absorb excess moisture. Remember to rinse the sprouts before use to remove any dirt or debris.

How to prepare bean sprouts

Preparing bean sprouts is effortless, especially when working with fresh ones. Keep these key tips in mind:

• Rinse them under cold running water to remove any dirt or debris.
• Trim any discolored ends.
• Choose your cooking method, whether stir-frying, blanching, or adding them fresh to salads or soups.
• Season to enhance their mild flavor.
• Cook quickly, aiming for a tender-crisp texture.
• Incorporate them into stir-fries, soups, spring rolls, or salads for a delicious and nutritious boost.

Mung bean sprouts in Filipino cuisine

Mung bean sprouts are a beloved ingredient in Filipino cuisine, known for adding a fresh and crunchy element to dishes while being budget-friendly. Here are some popular recipes:

• Lumpiang Togue: Similar to Lumpiang Gulay (Fried Vegetable Spring Rolls), but uses togue (mung bean sprouts) as the main ingredient, rolled in lumpia wrappers and fried until golden brown and crispy.
• Lumpiang Sariwa (Fresh Spring Rolls): Fresh, unfried version of lumpia filled with stir-fried vegetables, including bean sprouts, wrapped in crêpes or thin pancakes. It is topped with crushed peanuts and a sweet garlic soy sauce.
• Ginisang Togue (Bean Sprouts Stir Fry): A stir-fry with mung bean sprouts, carrots, green beans, and aromatics. It has a flavorful sauce and may contain proteins like tofu and shrimp.
• Okoy or Ukoy na Togue: Crispy, lightly battered fritters made with bean sprouts and shrimp, and sometimes include sweet potato and other vegetables. They are perfectly complemented by a spiced vinegar dipping sauce.

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