Soup served at boiling temperature?

Is it typical/traditional to serve soups at boiling temperature? Like literally where the soup arrives to the table in one of those thick bowls at a rumbling boil. I've seen this serving method at a few restaurants with kimchi chigae, ramyun, and budae chigae.

I don't find it to be a very comfortable way to be served soup. It's way too hot to eat when it's initially served and stays uncomfortably hot for a long time. The temp combined with the spiciness can make it a very sweaty meal haha

What are your thoughts on this? I love Korean food but did have this one lil critique