kruizing with kikukat

Monday, April 2, 2012

Korean Long Rice Salad

I'm glad this past week was a short week (thank you, Prince Kuhio), and I'm thankful to be looking down the barrel at another short week (thank you, Jesus).

Even though work weeks are short, it never ceases to amaze me at how much things can go wrong within a short week.  Argghhhh.  I started off my week at a school to try and help them analyze their data.  We spent 30 minutes discussing what "curriculum" is/is not.  Just fill out the damn form!!!  If that wasn't bad enough, a counselor yelled at me because SHE is computer illiterate.  This is the same counselor who marveled two years ago at how much she learned in our training, declared she didn't need any training this year (to the point where she walked out), and is now screaming because she doesn't know how to enter data into the computer.  If this is how she behaves with data entry, can you imagine how she is with students?  Spooky. . . I wouldn't want her to have anything to do with the Ds.  The icing on the cake was finding a screw in my tire.  I had to drive The Help's car to Naalehu for a meeting on Friday.  Doesn't it just suck when you're not familiar with the instrumentation on the dash?  Because I couldn't locate the cruise control, I had to be really vigilant when driving through the national park...didn't know if the Redline would pick up the rangers lurking amongst the ohia.

I'm still waiting for my new toy to arrive (the website now says ship date April 16).  At this rate it should arrive before the new school year starts (likely July 16 for those of you working in the south).  Summer vacation sure ain't what it used to be (thank you, idiots who voted YES).  Just thinking about that makes my blood boil.  Now that a proposed schedule for the school year is out, I'm once again reminded that my non-work time will be ever-more valuable.  Need to think about what I can do to plan ahead for meals and/or save time on weeknights.  Enter the marvelous world of take-out...

While Cham Cham Restaurant remains atop on my list of Korean restaurants in Hilo (and yes, they do offer take-out), there are times when food courts and pick-up places in malls might be the fast option. Now this is definitely something I miss about Honolulu. . .there are just so many of these Korean take-out places to choose from.  Even Palama Supermarket has a kick-ass take out counter (and you can buy your own kim chee inside the store first).  Korean take-out choices in Hilo are rather slim but the food is decent.  Before I go on, I went to Cham Cham again this week so here are a few more pics of what we got.

banchan. . .bottom right was pipinola shoots
fish juhn & spicy pork w/2 mandoo on the side
tong kal bi
garlic shrimp with noodles
My favorite part about Korean take-out places is getting to choose the sides.  Once you place your order, most places will allow you to choose four sides (two for mini plates).  I will always choose bean sprouts because they are available all the time.  The long rice is a more difficult to come by, as not every place has it, and even when they have it, its often too peppery for my taste.  With a little forethought, the long rice can be prepared in advance at home.

click on recipe title for printable recipe
Korean Long Rice Salad

     5 pkgs (@1.785 oz) Nice brand long rice
     1/4 c sugar
     1/4 c sesame oil
     1/4 c shoyu
     1/4 c oyster sauce
     3 tsp sesame seeds
     1 clove garlic, minced
     1/2 tsp tabasco
     1/2 tsp pepper
     green onion, chopped

Soak long rice in warm water for 10 minutes.  Cut strands into thirds.  Boil long rice for 10 minutes.  Drain well.  Combine sauce ingredients and mix with long rice.  Chill overnight, tossing several times while long rice is cooling.  Remove from refrigerator 30 minutes before serving.
Don't be alarmed at the amount of long rice called for. . .you're not feeding an army.  Nice brand packages are fairly small, so this will make enough for a side dish. 


  1. I was guessing if You Could write a little more on this subject? I'd be very grateful if You Could elaborate a little bit more.


  2. Where do you get this long rice? We have Asian markets where I live and I have a hard time finding long rice

    1. "Long rice" might be a Hawaii term. I believe it's also called cellophane or glass noodles. Some might say "bean threads" since it's made with mung bean starch (it does not taste like beans at all!).