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Why the South Korean government made it difficult for international students to work?
This got me thinking: if South Korea aims to attract more international students, why are there barriers in place that make it difficult for international student to work? I stumbled upon discussions on Reddit where fellow international students shared their struggles, including instances of discrimination without any protective measures from the government.
It's disheartening to hear these stories, and I genuinely believe that easing the regulations for international students to work would not only alleviate financial stress but also foster a more welcoming environment. After all, many of us come to South Korea intending to immerse ourselves in its culture and contribute positively to its society. I hope the South Korean government takes steps to address these concerns and make the experience of studying and living in South Korea more accessible and inclusive for international students like myself.
I think part of it is that Korea's still figuring out how to balance letting students work with making sure people aren't just coming on a student visa to work full-time. There's been issues with visa abuse in the past, so they're pretty cautious now.
Dogdogdog's Secret?
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
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.
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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