Egg garnish

Egg garnish, called al-gomyeong (알고명) in Korean, is a common topping in Korean cuisine, made with egg whites and egg yolks.^[1][2][3] Egg yolks and egg whites are separated, beaten without creating foam, pan-fried with little oil into thin sheets without browning, then cut into thin strips, diamonds, or rectangles.^[4][5] The white and yellow egg sheets before being cut are called jidan (지단).^[6]

Egg garnish

Alternative names	Al-gomyeong
Type	Gomyeong
Place of origin	Korea
Associated cuisine	Korean cuisine
Main ingredients	Egg whites, egg yolks
Media: Egg garnish

Gallery

• 
  Galbi-tang topped with diamond-shaped egg garnishes
• 
  Tteokguk topped with egg garnish strips
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  Oi-seon with egg garnish strips
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  Janchi-guksu topped with egg garnish strips
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  Naengmyeon topped with egg garnish strips
• 
  Gulbi-gui topped with egg garnish strips

See also

• Fios de ovos

References

1. "al-gomyeong" 알고명. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 22 April 2017. Retrieved 22 April 2017.
2. Korean Food Foundation (2014). The Korean Kitchen: 75 Healthy, Delicious and Easy Recipes. Seoul: Hollym. p. 46. ISBN 9781565914599. Archived from the original on 2017-04-22. Retrieved 2017-04-22.
3. McWilliams, Mark, ed. (2013). Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012. Prospect Books. p. 236. ISBN 978-1-903-018-99-6.
4. "gomyeong" 고명. Korean Food Foundation (in Korean). Archived from the original on 22 April 2017. Retrieved 22 April 2017.
5. Kim, Emily (2015). Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook. New York: Houghton Mifflin Harcourt. p. 273. ISBN 978-0-544-12989-4.
6. "jidan" 지단 [egg garnish]. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 22 April 2017.