Water-Activated Street Murals still visible?

that was the pantone monsoon thing from 2015, it only went up in a few spots and honestly most of it is gone now. the seoul govt does still do some water reactive paint stuff during monsoon season, i saw one near dongdaemun last august but its not a permanent installation u can plan a trip around. ur better off just enjoying the rain normally tbh

arrow_drop_up 4 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

the pantone monsoon was actually a collab with a local paint brand and they only did like 6 or 7 walls total, mostly around Hongdae and one in Itaewon. what stuck around longer were the regular jangma season murals the city paints near underpasses, those show up around late June when the 장마 starts. if ur into this stuff the Seoul Museum of Art had a small exhibit on rain-based urban art a while back, might be worth checking if they still run it. honestly its more of a "if you happen to walk past it" thing than a destination

arrow_drop_up 3 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

i remember reading the original artist actually wanted it to fade over time, like the rain was supposed to slowly erase the pieces, so even the ones that "survived" are kinda meant to look worn by now. if ur near hongdae during jangma just look down at the pavement after it rains, sometimes u catch faint traces in the older spots

arrow_drop_up 0 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

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

arrow_drop_up 24 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

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.

arrow_drop_up 5 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

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.

arrow_drop_up 5 arrow_drop_down

chat_bubble Reply ios_share

/

Reply