Hiasan endhog
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| Jeneng liyané | Al-gomyeong |
|---|---|
| Jinis | Gomyeong |
| Panggonan asal | Korea |
| Olah-olahan nasional gegayutan | Korean cuisine |
| Woworan pokok | Egg whites, egg yolks |
 Buku masakan: Egg garnish  Médhia: Egg garnish | |
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]
Referensi
[besut | besut sumber]- ↑ "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.
- ↑ 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.
- ↑ 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.
- ↑ "gomyeong" 고명. Korean Food Foundation (ing basa Korea). Diarsip saka sing asli ing 22 April 2017. Dibukak ing 22 April 2017.
- ↑ 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.
- ↑ "jidan" 지단 [egg garnish]. Korean–English Learners' Dictionary. National Institute of Korean Language. Dibukak ing 22 April 2017.