Mung Bean
Overview
Mung bean is the source of sukju-namul (bean sprouts) and bindae-tteok batter familiar in Korean cooking, and the Donguibogam records its standout property clearly: clearing heat and toxicity, calming rashes and inflamed swelling — a use that lines up with its continued folk reputation as a "cooling" food.
In the Donguibogam
寶鑑
Traditional functions
- Clears heat and toxicity
- Resolves swelling
- Calms rashes
- Relieves wasting-thirst
Traditional applications
- Heat-toxin rashes and skin eruptions
- Vexing heat and irritability
- Swelling from heat patterns
- Reaction to certain medicines (classical use)
Traditional preparation
Eaten as sprouts, porridge, or jelly (nokdumuk); decoction of the whole bean 20–40g for heat-clearing use.
Cautions
Frequently asked questions
Is mung bean really considered "cooling" in Korean tradition?
Yes — the Donguibogam records its nature as cold and its main action as clearing heat-toxin and calming rashes, which lines up exactly with the traditional Korean view of mung bean as a body-cooling food.
What skin-related uses does the classical text mention?
It lists erysipelas-type toxic rash, wind-rash (urticaria-like eruptions), and vexing heat among its main treatments — all heat-pattern skin and irritability conditions.
Sources
- 동의보감 탕액편 (원문) — 한문 원문 발췌 — 한의학고전DB 탕액편 대조 검증 완료 (DATA-001)
- 한의학고전DB (mediclassics.kr) — 국역 참조 후 자체 재서술 (LEGAL-001)
