Egg garnish explained
Egg garnish, called al-gomyeong (Korean: 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 (Korean: 지단).[6]
See also
Notes and References
- Web site: al-gomyeong. Standard Korean Language Dictionary. National Institute of Korean Language. ko. ko:알고명. 22 April 2017. 22 April 2017. https://web.archive.org/web/20170422133405/http://stdweb2.korean.go.kr/search/View.jsp?idx=218512. dead.
- Book: Korean Food Foundation. The Korean Kitchen: 75 Healthy, Delicious and Easy Recipes. Hollym. 2014. 9781565914599. Seoul. 46. 2017-04-22. https://web.archive.org/web/20170422132246/https://books.google.co.kr/books?id=W64sCwAAQBAJ&pg=PA47. 2017-04-22. dead.
- Book: Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012. Prospect Books. 2013. 978-1-903-018-99-6. McWilliams. Mark. 236. English.
- Web site: gomyeong. Korean Food Foundation. ko. ko:고명. 22 April 2017. 22 April 2017. https://web.archive.org/web/20170422134917/http://hongkong.hansik.org/kr/contents/hkkr0102040000/view.do. dead.
- Book: Kim, Emily. Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook. Houghton Mifflin Harcourt. 2015. 978-0-544-12989-4. New York. 273.
- Web site: jidan. Korean–English Learners' Dictionary. National Institute of Korean Language. ko:지단. egg garnish. 22 April 2017.
