There is some feature I've begun to notice as constant in meals dubbed 'korean' and I'm not thinking of the excessive side dishes. From the traditional cultural meals outside historical villiges to the renown Korean Barneques to the Japanese-Korean fusion entree served in a packed city, the main dish sits on a small furnace like tool that continues to cook it even as people pick it apart and consume it. It's varied from small, table-top stoves to hot cylindric iron which is replaced after 20 minutes because it has begun to cool. Every meal I've had in South Korea that relates itself to Korean culture has had a tool like this to continue cooking the main dish. The only time I've ever seen such a thing in America is for fondue and Fajitas.