Korean Long Rice Salad

April 28, 2015
Photo by Poi Dog Photography
Author Notes

This is similar to a Japanese dish served at deli counters in Hawaii. —kikukat

  • Serves 6 as a side dish
  • 5 packets (1.785 ounces each) Nice brand long rice (cellophane/glass noodles or bean thread noodles)
  • 1/4 cup sugar
  • 1/4 cup sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup oyster sauce
  • 3 teaspoons toasted sesame seeds
  • 1 clove garlic, minced
  • 1/2 teaspoon Tabasco sauce
  • 1/2 teaspoon black pepper
  • chopped scallions
In This Recipe
  1. Soak long rice in warm water for 10 minutes. Cut into thirds and boil for 10 minutes. Drain well.
  2. Combine remaining ingredients and mix with long rice.
  3. Chill overnight, tossing several times while long rice is cooling.
  4. Remove from refrigerator 30 minutes prior to serving.

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