Jidan Egg Garnish

Carefully separate the eggs, placing whites in one bowl and yolks in another. Make sure no yolk gets into the whites.

Add a pinch of salt to both the egg whites and yolks. Whisk each separately until smooth and well combined.

Strain both mixtures through a fine mesh sieve to remove any lumps for ultra-smooth sheets.

Heat a small non-stick pan (about 8 inches) over low heat. The heat should be very gentle to prevent browning.

Lightly oil the pan with a paper towel dipped in oil.

Pour the egg white mixture into the pan, quickly tilting to spread it into a thin, even layer covering the entire bottom.

Cook for 1-2 minutes until the white is completely set but still pale. Do not let it brown.

Carefully remove the white sheet using a thin spatula and place on a cutting board to cool.

Clean the pan and repeat the process with the egg yolk mixture, cooking until just set and bright yellow.

Let both sheets cool completely, then stack and roll them together or separately.

Using a sharp knife, cut the rolled sheets into thin julienne strips about 1/8 inch wide.

Gently separate the strips and use as garnish for soups (like naengmyeon), bibimbap, rice dishes, or salads.