I haven't eaten that many home-cooked Korean meals - probably more than the avg whitey, but probably only a few years' worth. There was the good and the bad, it's like any amateur person who cooks. They will have their own little touches, good and bad, etc.
Korean restaurant food is relatively the same as 'homestyle' cooking, many dishes at least. The reason being, most restaurateurs in Korea were simply just normal people who were willing to open a small business and cook one or two things that they knew.
Koreans also really enjoy going out and eating the same food they could make at home - because Korean food benefits greatly from scales of economy and the effort to go from making one to one hundred portions is not as great as it would sound. Because Korean food revolves around the rice, there are actually only very small quantities of food required - one bowl of bibimbap might use like half an inch cut of a daikon and half an inch cut of a carrot, inch of a zucchini, one egg - so trying to collect these ingredients to make Korean food at home means spending $50 at a market or supermarket and a ton of effort to make a dish you can buy for $3 at a restaurant. My dad once wanted to move the family to Hong Kong in the 80's, same premise - he said we'd just never cook at home and go out to eat for everything, since meals were a dollar or two.
Koreans like banchan, are really picky about it, and judge a restaurant's quality on the banchan alone sometimes. That stuff, whether you're a restaurant or a home cook, you make in rather large quantities, and eat on for awhile. A lot of the stuff takes some time to ferment, and also you want to even it out so you're not using little fractions of everything - so you just make a fuckton of food. At home you might get two or three fresh banchan and then eat on the same kimchis for a bunch of meals on end til you finish that kimchi, and at a restaurant you're supposed to get quite a few, but that has died off in Korea in more recent years. They used to be fairly generous and give you like 5-9 plates or something, but in the past decade the food prices have soared and most common places cut banchan down to 3 or 4 things so as not to raise the menu prices too much. The reason Koreans eat kimchi at every meal - you make/buy a bunch of it, and it goes off (and some people want it to reach a certain point in fermentation as well, it's better cooked if it gets a bit sour) - so you need to keep eating at it whenever possible, and so the cycle continues.
I don't really know if people really are eating better at home. That would entail fairly large expense, and it's not really possible for that many people to be truly good cooks. Men in Korea typically never learn how to cook anything, and there women do and don't get excited about the idea of getting married and cooking. Personally, I can't imagine marrying a Korean woman and getting excited about eating her cooking day to day. I've never met a young generation Korean woman who can cook anything decently, and I've lived with a number of them. The responsibility is upon mothers to teach their daughters, so if mom can't cook well, grandma might not either. Plus, food never tastes that great when it's made by someone who begrudges you for making them perform domestic tasks. lol. Most Korean women are out at the supermarkets buying pre-made kimchi and banchan these days, and then go home and program the rice cooker and fire up a little jjigae or braise a fish, maybe make bulgogi or something (they sell that pre-marinated by the ounce in the supermarkets too) - probably the equivalent of the American mom who does Hamburger helper or feels they've done big work in the kitchen by setting up the crock pot.
Asian noodles are always better fresh rather than dried and boiled since most of them are flour based and the texture is supposed to be a little bit past al dente so that they have a chewiness to them, but things like soba - you can't really buy fresh soba and take it home to cook. Glass noodles made from potato starches and stuff - those always come dried.