Custom wood furniture?

if ur door is solid hardwood u might wanna check with a metal fabricator instead for the base, the wood guys in euljiro usually outsource the steel legs anyway and it adds a week. i had a similar project and ended up going to a place near Hwanghakdong flea market, the vendors there know antique wood and won't sand off the patina like some newer shops will. glass top you can get cut separately at any glass shop for like 80 to 120k depending on thickness, 10mm tempered is plenty for a coffee table

arrow_drop_up 4 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

honestly for door-to-table conversions you want a place that does cheongsong (청송) style work, not a regular 가구 shop. there's a cluster of custom woodworkers in Euljiro behind the lighting district, walk up the side alleys off Cheonggyecheon-ro and you'll see workshops with slabs leaning outside. they'll epoxy the door surface and build a steel or wood base to your height, usually 400-600k won depending on size. bring photos of what you want cuz most of those guys don't speak much english and google translate on your phone works fine

arrow_drop_up 2 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