In Korea, slightly cooked mung bean sprouts, called SukJu NaMul (숙주나물), are often served as a side dish. They are placed into boiling water for less than a minute, immediately cooled down in cold water, and mixed with sesame oil, garlic, salt, and often other ingredients.

Read more from Wikipedia…

• Use:
  Side-dish, Ingredient for soup or main dish

• Storage:
  Keep in the refrigerator.

• End so on:
  They go bad very quickly, so once you buy them, use them quickly.
  They absorb a lot of water when boiled, so depending on the dish you are making, you may need to squeeze the absorbed water out.

• Short Korean lesson: *^^*
  SukJu (숙주)=Mung Bean Sprout