Describe Korean Food in 10 Words or Less

Mark Bittman, the New York Times food writer, describes Korean food in his blog in four words with: "Japanese cuisine with guts". I know more than a few Korean people who would take exception to this, less because of its inaccuracy and more because of the mention of their former colonizer in any description of Korea. When describing Korean food to total beginners, I do sometimes do a quick compare/contrast if they ask about how it compares to other Asian cuisines. Japanese cuisine has a unique subtlety and sophistication that a Westerner might immediately notice, but Korean food, while sharing many characteristics with Chinese and Japanese cooking, has incredible boldness. It's not for the faint of heart. So I don't disagree with Mr. Bittman. But I think he has only hit the tip of the iceberg. What do you think? Join the discussion in our Korean food forum.