Any internationals (or Koreans) going to DLDK festival today would like to meet up?

yo, going solo and always down to meet new ppl. i'll be near the craft beer tent by the main entrance around 5, grabbing a drink before the sets start. fair warning tho, that tent runs out of the good stuff fast so get there early. i've got a jean jacket with patches on the back if u wanna find me

arrow_drop_up 2 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

honestly i was on the fence about going but this post pushed me over lol. im a local but i've been to every dldk for the last 3 years so i can help u navigate if u want. the sound at the second stage near the food trucks is way better than main stage imo, less crowded too. i'll be there in a grey hoodie around 6 if u wanna find me

arrow_drop_up 2 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

i'm headed there around 4 with a couple friends from hongdae. the entrance is near world cup stadium station line 6, exit 1. if u see a group with a black and white flag just come say hi, we'll prob be near the main stage most of the night

arrow_drop_up 1 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