So sayeth the Sunday Times (UK) and explains it, sort of, thusly:
Korean food is not dissimilar to Chinese, if less psychedelically flamboyant. If the Irish, in fact, had invented Chinese food, Korean would be the result. It’s aggressively carnivorous and stew-based, with a violently spicy edge. To the untrained palate, it has two basic ingredients: dead animal and napalm.
Read it in depressing context in The Times Online.