photobooth recommendations hongdae and how to pay??

Most photobooths in Hongdae take both cash and card, but the unmanned ones are usually card-only. The ones near the main street by Hongdae Station exit 9 have machines that accept 1,000 won coins if you want to use cash. For the popular brand studios like Photoism or Haru Film, you'll tap your card on the reader before you start shooting, and it's around 10,000 to 15,000 won per session. If you're planning to visit late at night, bring a card since the coin machines might be empty by then.

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ngl i'd hit up the photobooths in the little streets behind the ak plaza mall, there's a bunch of them clustered together and you can compare prices easy. most take card but i always carry like 10,000 won in coins just in case, some of the older ones still work with cash only

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honestly just bring a card, it's way easier. the unmanned ones near the club street by exit 8 are all card only and they work with foreign cards no problem. if u really want cash there's a few coin operated ones in the side alleys near the hongdae walking street but they're older and the pics come out kinda meh

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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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