In regards to the spice, while Koreans do liberally apply gochugaru to many dishes if you’re used to eating spicy thai, mexican, or sichuanese food the standard spice level in those cultures and dishes definitely dwarfs the average korean spice level.
The only time I’ve ever had what I would consider “super spicy” korean food is spicy dokboki and I feel like the restaurant was doing it as a marketing gimmick and to say that they had the spiciest dokboki, kind of akin to an american chili place serving the “spiciest chili”.