Traditional versus modern Kimbap — which wins?

I've now had Kimbap prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises gochujang chilli paste in the way Korean cuisine integrates fermented ingredients like kimchi as a health and preservation tradition. The sweet, spicy, and savoury at once character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a late-night soju bar context for the traditional version adds meaning that plating alone can't provide. soju with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.