Looking for a tiny 3D Printed Part in Seoul - Anyone with a printer?

I don't have a printer myself, but you should check out Seoul Makerspace in Hapjeong. They've got a bunch of 3D printers and you can pay by the hour to use them, it's about 10,000 won per hour last I went. It's right near Hapjeong Station exit 3, and they're pretty chill about letting people bring their own files. You could probably knock that tiny clip out in under 30 minutes if you know what you're doing.

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honestly i'd try the kakaotalk open chat groups for 3d printing in seoul. there's one called "3d printing seoul" with like 2k members and people post small jobs there all the time. way faster than going somewhere in person if you just need one tiny clip printed. just search in the app and join, someone will prob do it for free or like a coffee

the stl is super small so any fdm printer will handle it fine, no need for resin or anything fancy. if u end up at the makerspace just make sure you bring an sd card with the file already sliced, their computers are kinda slow and running cura on them is painful

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the seoul makerspace in hapjeong is your best bet, it's like 10,000 won an hour and they're open till 10pm most days. but if you're near itaewon, there's also a place called fablab seoul in gyeongnidan that has printers and a laser cutter too, they're a bit more strict about induction but the staff speak english well. honestly for something that small you could probably just bribe a student at hongik university with a coffee, the design building there has printers in the basement and kids are always looking for an excuse to use them

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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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