I have had this question for some time, so I thought I'd see if anyone here has some insight.
So, Korea has this extra tax on "foreign" food, right? However, I can't figure out how they tell foreign food from non-foreign food. How do they know what to tax and what not to tax? For instance, Curry is clearly not Korean, yet 가래덮밥 is immune to the foreign food tax. As far as I can tell, 돈까스 is not only from Japan, but is a Japanese interpretation of a German dish, which in a way kind of makes it doubly foreign, yet still immune to the foreign food tax.
Beyond that, how much would one have to change a dish to make it into a foreign dish? What if you made some 김치찌개 but put in some unusual ingredients like crocodile meat or something... then would it be Korean or foreign? How does one tell? Are there Korean food inspectors that go in and taste all the food to make sure it tastes Korean enough or what? I'm very confused by this law.