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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). The name sukjunamul is a compound of Sukju and namul , of which the former derived from the name of Sin Sukju (1417–1475), one of the prominent Joseon scholars.
The mung bean ( Vigna radiata ), alternatively known as green gram, mungo bean or mongo bean, is a plant species in the legume family. [2] [3] The mung bean is mainly cultivated in East, Southeast and South Asia. [4] It is used as an ingredient in both savoury and sweet dishes.
Bindae-tteok ( 빈대떡 ), or mung bean pancake, is a type of buchimgae (Korean pancake) that originated in the Pyongan Province. [2] [3] It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape. [4]
Endonuclease. In molecular biology, endonucleases are enzymes that cleave the phosphodiester bond within a polynucleotide chain (namely DNA or RNA ). Some, such as deoxyribonuclease I, cut DNA relatively nonspecifically (without regard to sequence), while many, typically called restriction endonucleases or restriction enzymes, cleave only at ...
Nokdu (Mung bean) is commonly used in Korean cuisine. Sukju namuls (Mung bean sprouts) are often served as a side dish, blanched and sautéed with sesame oil, garlic, and salt. Ground Nokdu is used to make a porridge called nokdujuk, which is eaten as a nutritional supplement and digestive aid, especially for ill patients. A popular snack ...
Each seed has its own ideal sprouting time. After three to five days the sprouts will have grown 5 to 8 centimetres (2 to 3 in) in length and will be suitable for consumption. If left longer they will begin to develop leaves, and are then known as baby greens. A popular baby green is a sunflower after 7–10 days.
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