Traditional versus modern Bibimbap — which wins?

I've now had Bibimbap prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises sesame oil in the way the communal banchan side dishes are as important as the main. The fiery and fermented character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a home banchan spread context for the traditional version adds meaning that plating alone can't provide. banana milk with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.