Classic American Funnel Cake vs Bungeoppang (Korean Fish-Shaped Pastry)

Both desserts start from a similar batter of flour, milk, egg, sugar and baking powder, yet they head in very different directions. The funnel cake's vanilla-scented batter is poured through a funnel into hot oil, deep-frying into a crispy, golden lattice that is finished with a generous dusting of powdered sugar. Bungeoppang instead lets its batter rest, then cooks it in a lightly oiled fish-shaped mold, wrapping a golden, slightly crispy crust around a center of sweet red bean paste. One is all airy, sugary crunch; the other pairs a warm shell with a sweet bean filling.