Anyone want to help me translate an interview of 임윤찬? I know no korean.

honestly if you're serious about getting a proper translation, hit up the classical music forums on dcinside or even r/korea on reddit. 임윤찬's interviews are pretty dense with musical terminology and poetic korean, so google translate will prob butcher it. i'd offer but my korean is conversational at best, not interview-level

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if u have the link i could take a crack at it - im native but not a music expert. yunchan tends to use a lot of hanja-based vocab when talking about interpretation, so some phrases might need a second pair of eyes. the sejong center has a translation service but theyre slow and charge per page

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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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