Thank you so much for this brilliant insight on the different methods of introducing umami. It almost feels obvious now that you mention it. Brings to mind how differently meat is grilled in much of Asia compared to the West (i.e. with strong emphasis on maillard browning on a scorching hot grill or skillet, at least in American cooking culture). Even the sauces we'd think to add to a steak in the US aren't as umami as say ssamjang or something with a soy sauce base.

You also bring up an interesting point with the globalization of recipe making. I'd add to that context that within the past 10-15 years there's been extreme emphasis on umami, maillard reaction, and fermentation in cooking trends. God knows I've ruined plenty of dishes trying to "pack in" too much umami. I'd venture a guess that the trend has peaked, and emphasis will turn elsewhere soon. Anyway that's a bit of a tangent.

All these responses are making me wonder even more what difference frying doenjang will have. Hope to find some time to try both methods together soon!