SNU Exchange Program - Course Assessments?

yeah english is fine for the sop, they get tons of exchange students so theyre used to it. one thing nobody warned me about was the course registration being a total bloodbath - some classes fill up in minutes and you gotta have backups ready. also check if your home uni has a specific gpa requirement for the exchange credits to transfer, snu grades can be rough compared to us standards

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tbh most international students at SNU write their statement of purpose in English unless the program specifically asks for Korean. the exchange office staff are used to reading English applications so you're fine either way but English is safer if you're not confident in your Hangul

one thing people dont think about is housing - snu has on campus dorms but they fill up fast so apply the second you get your student ID. gwanaksa and gwanaksa are the main ones but theres also private goshiwons around nokbeon station if you want something cheaper and more private

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the whispering thing is real but its not about the sauce lol. that guy runs a 2am handoff with the chicken supplier, they drop off fresh birds from a farm near Chuncheon three times a week instead of using the frozen stuff most hongdae spots rely on. thats why the texture hits different, not the sauce itself. if u go back ask for the neck & wing combo off menu, its cheaper & honestly the best cut they do

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the thing nobody mentions is that Dogdogdog's sauce gets its body from cheong, the Korean rice syrup, not sugar. thats why it coats the wing so thick and stays glossy instead of going sticky. i asked a guy who worked there and he said they also add a splash of maesil (plum) extract at the end off the heat. that fruity tang under the garlic is what you're tasting. go on a weekday before 6, weekends the wait hits 40 min easy.

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honestly the "secret sauce" thing is prob just marketing. every fried chicken place in Seoul has a version of that story. the real difference at Dogdogdog is they double fry in rice bran oil and toss the wings in the sauce twice, once right out of the fryer and again after a 30 sec rest. thats where the crunch comes from, not some mystery ingredient. if u wanna taste the actual base, order the banban half plain half spicy and dip the plain one in the spicy sauce yourself.

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