Hiasan endhog disebut al-gomyeong 알고명 ) ing basa Korea, minangka salah sawijining jinis olahan topping umum ing masakan Korea, digawe nganggo endhog lan kuning telur . [1] [2] [3] Kuning endhog lan endhog putih dipisahake, diantemi tanpa digawe umpluk, digoreng nganggo minyak sithik dadi seprei lancip tanpa coklat, banjur dipotong dadi lancip, berlian, utawa persegi panjang. [4] [5] Lembar endhog putih lan kuning sadurunge dipotong diarani jidan ( 지단 ). [6]

Egg garnish
Jeneng liyanéAl-gomyeong
JinisGomyeong
Panggonan asalKorea
Olah-olahan nasional gegayutanKorean cuisine
Woworan pokokEgg whites, egg yolks
Buku masakan: Egg garnish  Médhia: Egg garnish

Referensi besut

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