For me, it's not about the perfect authenticity of a dish. For every site that states that they have the authentic recipe, there are a hundred more stating the same thing, but with a different recipe. For instance, Kimchee. My eldest son was stationed in Korea in the U.S. Army, and made several Korean friends. Every one of them made Kimchee, each one different than the others. Each one was authentic, made by native Koreans.
I believe you could say the same thing about Italian Bolognese, German Jaeger Schnitzel, or a French Croque Au Vin. And just how many ways are there to make Pho, or Egg Rolls?
Cooking satisfies multiple facets, i.e. Artistry, creativity, scientific, the enjoyment of sharing good food with friends, and family, and of coarse, flavor, and texture satisfaction.
IMHO, learning techniques, and flavor profiles is far more important than is authenticity. If you love your baked beans made with maple syrup, rather than molasses, then use maple syrup. And just to be creative, add a bit of chili powder, and diced pork belly into the mix.
Fusion foods sometimes create a new dish that is better than the recipes that inspired them. And then there are the happy accidents, where making a mistake in a recipe creates something new, and tasty. Such was the case with my German Chocolate cake frosting that turned into a delicious no-bake drop cookie.
Now don't get me wrong. There is nothing wrong with seeking authenticity. Just remember that there is far more to cooking than following another recipe. Plus, you might just find that you can create your very own authentic, never seen before recipe. And don't follow mama's rule - "Don't play with your food!" Play with that food and make it something special.
Seeeeya; Chief Longwind of the North