not knowing for sure what you mean by flavor profile, i would describe the dish as a cross between a consomme, a porridge and a fricasee; the whole chicken is to be consumed, and as you free the rice from the confines of the chicken, the starch in the rice inside melds with the remaining broth to not quite porridge, but a step above rice soup.
as mentioned in a previous post, you are provided with a small dish of salt to taste. i actually used my dish to dip/season my chicken as i worked the meat off the bone. and added salt only sparingly to the bowl. i'm not sure what the additional (and unknown) ingredients added to the flavor. two of our party actually added a bit of the juice from the spicy banchan. (EDIT: i understand some folks like to do this with sul lang tang (beef soup) as well)
(the banchan is not particularly varied, but what they serve balanced the soup quite nicely. but i was the only one who ate of the gizzard banchan.) the marinade for the cabbage banchan was something i couldn't get enough of; unlike the marinade for the spicy daikon banchan, the cabbage marinade had an acidity that made the mixture sing, you could put that stuff on shredded cardboard and i'd eat it. and the staff is dutiful about replenishing when you run low.
more than anything else, this dish is a serious comfort meal, and that's what i remember taking away most from lunch yesterday. i came in sniffling & sneezing, and i felt a lot better afterwards.