6 Surprising Similarities Between Portuguese and Korean Cuisine

Rosa Gulliver of TINYGMUSIC | February 14, 2025

FEATURED ON KOREA.NET MAIN PAGE

It's remarkable how culinary traditions can intertwine despite the enormous oceans that separate us. Despite their huge geographical distance, Portugal and Korea share many similarities. The southern Algarve region of Portugal and Seoul, Korea's busy metropolis, may be nearly 10,000 kilometres apart, yet their kitchens have a common beat. Ah, the delightful dance of global flavours!

Following various trips to Korea and dining out at local Korean restaurants in Europe at every opportunity possible, I have noticed that Portuguese and Korean cuisine have surprising similarities.

An interesting point is that both countries are located in the middle latitudes too. I am currently based in the southern Algarve region of Portugal, near latitude 37°N, while Seoul is at latitude 37.5°N. This means that both countries experience moderate temperatures with distinct seasons. Could this have affected our traditional dishes? 

For now, let me take you on a gastronomic adventure comparing some of Portugal's and Korea's most popular dishes and start tempting our taste sensations.

1. Caldo Verde vs. Miyeok-guk

Caldo Verde is the most traditional Portuguese soup, using potatoes for a creamy base, kale for a burst of greens, and chorizo for flavour. Miyeok-guk, on the other hand, is a classic Korean seaweed soup traditionally served on birthdays. It is a nourishing and soothing soup that highlights the umami flavour of seaweed, sometimes with the addition of meat or shellfish. Both dishes are comforting and simple, emphasising the importance of wholesome ingredients in their respective cultures. Despite their geographic distance, both soups are like a mother's lullaby for the soul, promising comfort and nourishment with each spoonful.

2. Bifana vs. Bulgogi

The Bifana is a popular sandwich in Portugal, made of marinated pork slices served in a crusty bread roll. The marinade typically contains garlic and white wine, giving the meat a delicious flavour. For the Portuguese, it's a gastronomic embrace wrapped in a bun! In contrast, Korean bulgogi, Korea's own BBQ rockstar, is a barbecue cuisine in which thinly sliced beef (or pork) is marinated in a sweet and salty marinade before grilling. Despite their variances in presentation, their marinade motions are the same: sensual, seductive, and incredibly fulfilling. Both meals include delicate, delicious meat, which is a mainstay of their respective countries' street food scenes.

3. Arroz de Marisco vs. Jjamppong

Arroz do Marisco is a Portuguese seafood rice dish served with a tomato-based sauce with a variety of shellfish, including prawns, clams and fish. It's a one-pot meal that highlights the abundance of the sea. In Korea, Jjamppong is a hot seafood noodle soup that is also rich in seafood content and a vibrant spicy broth. While rice is the primary carbohydrate in the Portuguese dish and noodles in the Korean dish, both emphasise the natural sweetness of shellfish with robust, delicious sauces.

4. Bacalhau à Brás vs. Bugeo-bokkeum

Bacalhau à Brás is a classic Portuguese dish that consists of shredding salted codfish (Bacalhau), onions, and thinly cut fried potatoes and mixing them with eggs before frying to make a crispy, flavourful combination. It is frequently served with black olives and chopped parsley. The dish has a rich, creamy texture with a mix of crispy and soft ingredients, making it one of the most popular Bacalhau recipes in Portugal. Bugeo-bokkeum is a popular Korean side dish made from dried Pollock stir-fried with a variety of vegetables and seasonings, such as chilli pepper paste and fish sauce.

5. Pataniscas de Bacalhau vs. Dongtae-jeon

Pataniscas de Bacalhau is a delicacy in Portugal. They are salted cod fish fritters that have been battered and fried till crispy. They are often served as an appetiser or snack with a dipping sauce. They can also be served as a main course along with bean rice. Dongtae-jeon is a Korean fish fritter prepared from Pollock. The fish is coated in a seasoned flour batter and fried till crispy. Both meals demonstrate a way of using dried or salted fish to create a distinct texture when combined with eggs. It is a traditional street meal that can be served with a dipping sauce. They're both crowd pleasers.

5. Chouriço Assado vs. Sundae

Chouriço Assado is a grilled sausage from Portugal that is popular during barbecues or as a "petisco" (a small appetiser/snack meant for sharing, usually enjoyed with drinks in a relaxed setting). It is rich and savoury and is frequently eaten with bread. Sundae is a Korean blood sausage that can be grilled or stir-fried. While the filling contents differ, both are street food favourites with a robust, meaty flavour that is well-liked by residents.

6. Feijoada vs. Budae Jjigae

Now for the grand finale, the stew battle. Feijoada is a traditional Portuguese stew made with pork, sausage, beef and beans. It's a robust and full meal, similar to Korean Budae Jjigae, which translates to "army stew." This spicy stew originated during the Korean War, when supplies were short and combined beans with various meats, including sausage and, on occasion, Spam. Both dishes are renowned for their comforting warmth by blending flavours from the combination of meats and legumes. It's a harmony of flavours that transcends borders, warming the heart while also filling the tummy.

The dishes demonstrate how such diverse cultures develop comparable gastronomic creations based on shared values for hearty, flavourful, and convivial meals. Both countries place great emphasis on family-style dining and have a sharing meal culture. Meal times are the perfect time to connect with family, friends, and colleagues.

The ingenuity of ancestral cooks utilising locally available ingredients with traditional cooking methods to satisfy their communities is still very prevalent today in both cultures.  

The parallels can be attributed to shared preferences for comfort foods, the use of seafood, and the importance of preservation techniques like salting and drying to extend the shelf life of certain ingredients.

So, while the Algarve's sunsets may differ dramatically from Seoul's neon city lights, the universal language of food brings these two destinations closer than you might think. The similarities in these dishes remind us that we're all just a few ingredients away from sharing a table and breaking bread, or rice cakes together.