The one thing that amazes me the most about Korean restaurants is how uniform their prices are. Prices for similar dishes in Koreantown, Glendale, and the San Gabriel Valley are nearly identical. In contrast, if you open two Chinese restaurants next to each other, they'll start cutting prices to attract more customers. Personally, I think the Korean restaurant owners are pretty shrewd in their pricing policy. They maintain a larger profit margin, and they don't need to worry about a new, upcoming restaurant to underprice them. If the Chinese restaurants ever did this, you can kiss $4.95 chicken chow mein good-bye.