Street food is often prepared entirely in one wok. The sauce will be prepared and heated in the wok, and then noodles or rice cakes will be added in later. Voilà! It's ready to serve. I've found that other dishes have a similarly streamlined process. Since many traditional Korean foods are soup-based, they will be prepared in one pot as well. As for the hot stone bowl dishes, you actually eat out of the stone bowl that the food cooked in! The thick stone maintains its hot temperature for a long time, so by the time it gets to your table, you can still hear your rice crackling or see your soup boiling! Other methods like frying and baking are much less common in Korean cuisine.
I've noticed that traditional Korean cuisine has many vegetables and fermented foods so I researched more about this. Before refrigerators became an accessible appliance in Korea, people needed to find other ways to preserve their food. A neighboring country, China, used frying as a way to reduce the water content in their foods and avoided spoilage. Korea, on the other hand, didn't have the same access to oils, and so they turned to fermentation. Due to Korea's mountainous topography and widespread access to the sea, the ease of picking raw vegetables and catching fish heavily influenced Korean cuisine as well.
