|Place of origin||Korea|
|Associated national cuisine||Korean cuisine|
|Main ingredients||Egg 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.  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. The white and yellow egg sheets before being cut are called jidan (지단).
Galbi-tang topped with diamond-shaped egg garnishes
Tteokguk topped with egg garnish strips
Oi-seon with egg garnish strips
Janchi-guksu topped with egg garnish strips
Naengmyeon topped with egg garnish strips
- "al-gomyeong" 알고명. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 22 April 2017.
- Korean Food Foundation (2014). The Korean Kitchen: 75 Healthy, Delicious and Easy Recipes. Seoul: Hollym. p. 46. ISBN 9781565914599.
- 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). 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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