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).

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