Bungeoppang (Korean Fish-Shaped Pastry) vs Traditional Welsh Cakes (Picau ar y Maen)

Both dishes lean on milk, egg, sugar and baking powder, yet they use them in very different ways. In bungeoppang, a generous pour of milk loosens the flour into a smooth batter that cooks in a fish-shaped mold around a core of sweet red bean paste, emerging golden and slightly crisp, best eaten warm. Welsh cakes need only a splash of milk to bind a butter-rich dough scented with mixed spice and studded with dried currants, which is rolled, cut and griddled before a final dusting of caster sugar.