not really, though i'd point out that the bird fits inside the bowl which is not all that large - think more cornish hen than a single 4-5 lb bird per serving.
when i comes to balance, i subscribe to the joe beef "big mac theory of taste equilibrium" the big mac convinces you to believe that it's nutritious prompting you to take another bite of it by achieving an appropriate balance of: sugar salt fat acid & bite. a lot of korean soups are under-salted, went to a place last month that specialized in a busan (second largest city in korea after seoul) pork soup that included salted shrimp as a garnish. a lot of other patrons also added kimchi to their soup. i've seen the same thing with (can't remember the korean name) beef soup/broth.
maybe it's not such a bad idea; this way each patron can flavor dishes to their subjective tastes. but the typical non-korean patron probably expects korean cuisine to be served already (for want of a better description) over the top flavor-wise, kinda like how some folks didn't get ricker's rendition of thai not realizing that it was up to them to season the dish to their own particular taste. it's the same thing with hainan chicken - you can't find two singaporeans who will agree on how much of each sauce one should add, etc. but that's not necessarily a bad thing; seems to me that a lot of asian comfort foods require seasoning to taste - but that's what makes it memorable.