Korean food is definitely more pungent and spicy than Japanese food, and the culture and personality of the people reflect this as well.
My problem with Chinese food, especially at restaurants, is that it’s over-laden MSG which I have major sensitivity too...though this goes for much of Asian cuisine if you eat out.
Normally though, Korean food is fresh, organic, and healthy with very little frying/grease or unnecessary additives involved. Lots of options for vegans too if that’s what floats one’s boat. But the meat is such a treat. I prefer un-marinated beef brisket with a side of sesame oil and salt to dip in! Especially nice when served “korean taco” style inside a lettuce leaf wrap (sang-chu) with rice, chopped garlic, and fermented soy paste. (samjang) :)
And you can request wood chopsticks at most Korean restaurants... <3
First trip to Asia I had no clue how to use chopsticks. Was with a trade group holding meetings in Taipei and during the lunch break I decided to go off on my own and went into a nearby restaurant. Ordered God knows what off the entirely Chinese menu (whatever looked good in the pictures) and it was brought to the table with sticks, no western utensils.
So, naturally, I gave it a try. As I was focused on the task and clumsily fumbling around with them, I heard giggling and looked over to see a long row of little Chinese waitresses covering their faces laughing. Then I looked to the other side and my waitress was standing close by holding a fork in one hand and a spoon in the other. I've got that semi-translucent Irish complexion so I'm sure my face went beet red. But I thanked her and took up her kind offer.
Anyway, after that I used a written diagram of how to hold and manipulate chopsticks, practiced on picking up the peanuts most Taiwanese restaurants put out on the table, and learned that they're a clever invention that puts barbarian sliced bread to shame. By far the best utensil to use eating a salad, for example. So for me using the metal ones is a challenge I gladly accept. :)