Korean food has become more than three much sweeter compared to the past.
title - Analysis of Sugars in Modern Foods
From the left (Baekseolgi / Japchae / Kkakdugi / Neobiani)
This is a phenomenon that has emerged over the roughly past decade or so, and it faces significant criticism within Korea as well. In fact, South Koreans who defected from North Korea to the South have even criticized South Korean food for It's tasty, but too sweet.
Traditionally, Korean cuisine used to derive its sweetness from a touch of honey or jocheong(a syrup made from rice), but things have changed significantly Recently then.
Development of the delivery market tamed through processed foods and Influenced by people in their 20s and 30s who have developed a taste for sweetness, the food at ordinary restaurants has become much sweeter. (and The influence of Chef Baek Jong-won from popular TV Show - His nickname is Sugar Boy.) In particular, most ordinary restaurants use Chinese-made kimchi (because it is cheap), and Chinese kimchi has always been sweet.
Furthermore, the incidence of colorectal cancer among people in their 20s and 30s has surged by 125% (don't really Cardio workout, either), a rate significantly higher than that seen in the 40s(42.9%) to 50s(9.8%) age group.
If you are preparing Korean food, it is best to halve the amount of sugar in the current Commercial recipe or use only a small amount.