Mung bean sprouts are extensively cultivated and consumed in East and Southeast Asia and are very easy to grow, requiring minimal care other than a steady supply of water.

A common technique for home growers is sprouting the beans in a jar, with a fine mesh or muslin cloth tied over the top with a rubber band or string.

People regarded Sin Sukju's move as unethical and immoral, and so gave his name to mung bean sprouts, which tend to go bad and spoil very easily.

[4] In Nepalese cuisine, kwati, a soup of nine types of sprouted beans, is especially prepared in a festival of Janai Purnima which normally falls in the month of August.

In pad thai they are often added to the pan for one quick stir before serving and in soups such as nam ngiao they are sprinkled on top of the dish.

Mung bean sprouts usually accompany soup dishes such as rawon, mie celor, or soto; are mixed in Indonesian vegetable salads such as pecel, karedok, or gado-gado; and are stir-fried as tauge goreng.

Mung bean sprout spring roll is made from choice ingredients like julienne carrots, minced onion and garlic, patís, green beans, dried shrimps, pork, fried tofu chopped, ground black pepper, spring roll wrapper and cooking oil.