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2 See also  





3 References  














Egg garnish






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From Wikipedia, the free encyclopedia
 


Egg garnish
Alternative namesAl-gomyeong
TypeGomyeong
Place of originKorea
Associated cuisineKorean cuisine
Main ingredientsEgg whites, egg yolks

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]

Gallery[edit]

See also[edit]

References[edit]

  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.
  • ^ 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.
  • ^ 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.
  • ^ "gomyeong" 고명. Korean Food Foundation (in Korean). Archived from the original on 22 April 2017. Retrieved 22 April 2017.
  • ^ 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.
  • ^ "jidan" 지단 [egg garnish]. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 22 April 2017.

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  • Retrieved from "https://en.wikipedia.org/w/index.php?title=Egg_garnish&oldid=1183323748"

    Categories: 
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    This page was last edited on 3 November 2023, at 16:12 (UTC).

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