Understood. But their cuisine in general led to the Chinese referring to them as "The Garlic Eaters". Personally, I love their food. But it did take a little getting used to. Actually, I found the narrow steel chopsticks they use a bit hard to master after growing accustomed to the wood ones in Japan and the plastic ones in China. They take more skill.
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