[wrp]

I hang out with a mostly older crowd and often eat in downmarket neighborhoods, and I've seen that dish mixing after meals.

Nice to learn that bit about long kimchi slices. I just assumed it was because people like it long, like with spaghetti.

[kijin]

Larger slices taste better, too. Kimchi starts to lose its crispness as soon as it is cut. If you store pre-cut kimchi in the fridge, it will turn into a floppy mess much sooner.

So you're more likely to be served uncut kimchi in restaurants where the menu requires fresh crisp kimchi, as in bossam, kalguksu, and seolleongtang.