Traditional versus modern Sundubu Jjigae — which wins?

I've now had Sundubu Jjigae prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises sesame oil in the way Korean cuisine integrates fermented ingredients like kimchi as a health and preservation tradition. The fiery and fermented character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a pojangmacha street tent 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.