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]
 | |
| Alternative names | Al-gomyeong |
|---|---|
| Type | Gomyeong |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Egg whites, egg yolks |
 | This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it. |
