Any secondary education teacher interested in teaching me about Korean school system?

yeah the other commenters are right that may is a rough time for school visits, but if you're flexible you could try reaching out to international schools instead. they're usually more open to visitors and some have pretty interesting takes on the whole tutoring culture here since they straddle both systems. seoul foreign school or yongsan international school might let you tour the campus and chat with a teacher if you email them now

that said, if you really want to understand the tutoring obsession, spend an evening at a "noryangjin" study cafe near the exam district. you'll see high schoolers cramming at midnight with personal tutors at 50,000 won an hour just for a quiet desk and some coaching. it's a whole different world from the netherlands

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The timing might be tricky because late May is right before summer exam season, so schools are pretty locked down. If you want real insight into the tutoring culture, skip the public schools and visit Daechi-dong in Gangnam instead. That's where you'll see the hagwon ecosystem in full force, with buildings stacked floor to floor with private academies charging anywhere from 300,000 to over a million won per subject per month. You might even spot students heading to classes at 10pm on a Saturday.

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if you want a real look at the system, skip the schools and hit up a "hagwon street" like in daechi after 9pm. you'll see the whole private tutoring machine running at full blast, way more telling than a formal tour

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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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