Mungbean (Vigna radiata L.) is a major legume crop with a high protein and carbohydrate content. Mungbean sprouts have higher levels of bioactive phenolic compounds than mungbean seeds. In this study, the physical and biochemical characteristics of mungbean sprouts were investigated at the tissue level (cotyledon, hypocotyl, root, and seed coat) using three cultivars (Dahyeon, Samgang, and Sunhwa). Sunhwa was found to have longer hypocotyl, root, and cotyledon lengths and more bioactive compounds (phenols and flavonoids), leading to a higher antioxidant capacity compared to the other cultivars. Among the three cultivars, the hypocotyl had the highest antioxidant activity and bioactive compound content. The flavonoid content of the seed coat was as high as those of the cotyledon and root tissues. Although Dahyeon and Samgang mungbean sprouts are more suitable for consumption based on consumers’ preference for physical traits, they had lower antioxidant capacities than Sunhwa. The results of this study indicate that mungbean cultivars that are consumed as sprouts need to be developed to improve food quality for consumers’ needs.