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 namesAl-gomyeong
TypeGomyeong
Place of originKorea
Associated cuisineKorean cuisine
Main ingredientsEgg whites, egg yolks
  • Galbi-tang topped with diamond-shaped egg garnishes
    Galbi-tang topped with diamond-shaped egg garnishes
  • Tteokguk topped with egg garnish strips
    Tteokguk topped with egg garnish strips
  • Oi-seon with egg garnish strips
    Oi-seon with egg garnish strips
  • Janchi-guksu topped with egg garnish strips
    Janchi-guksu topped with egg garnish strips
  • Naengmyeon topped with egg garnish strips
    Naengmyeon topped with egg garnish strips
  • Gulbi-gui topped with egg garnish strips
    Gulbi-gui topped with egg garnish strips

See also

References
  1. "al-gomyeong" 알고명. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. 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). 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.


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