Gom-eel vs Sausage
Taegwang ang I came together to a Gom-eel chain store last Monday. Gom-eel was like a small snake. The length was about 15~20cm, and the width was about 1cm. The skin color was not seen well because red and hot sause was spread on it, but I could see the color suddenly when I went to the store’s kitchen for give more soup. The color was pale pink like a raw chiken breast. It was more bended when it was grilled on charcoal fire, and it took about 5~10minites up to be cooked completely. The most surprising fact was that the spinal code flew out from the body when it was cut 3~4 chops, but it was not repulsive strangely. We ate it wrapped in leaves of lettuce with rice. It was chewy like a squid.
Gom-eel is similar in shape to Sausage. Both of them are long ang plump like a rope, usually little bended than straight, and dark pink. Also they are alike in the recipe which is roasting on charcoal. Each of them has a own partner that is sauce for example Gom-eel’s partner is hot sause, and Sausage’s partner is mustard sauce.
Gom-eel and Sausage has differences, too. Gom-eel is row food which is a kind of fish, but Sausage is process food that is made up with pork usually. Gom-eel is chewy, while Sausage is rich. Well-matched alcoholic beverages is also opposite. People drink Soju when they eat Comjangau, but they drink beer with Sausage contrastively.