What did this girl say on the subway?

She was saying "여기 대도요" (yeogi daedo-yo) which means "I'll stay here" or "I'll wait here." It's a common thing people say when they're squeezed into a packed subway car and someone near the exit tries to shuffle past them. She was basically telling the crowd pushing in that she's not getting off, she's just standing her ground so they can stop trying to shove past her.

On line 9 during rush hour, especially the express sections between Express Bus Terminal and Dangsan, it's always a mess. People here have a habit of boarding before letting others off, which drives locals crazy too. If you take that line again, try standing near the center of the car rather than by the doors, it's slightly less chaotic.

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You probably heard "여기 대도요" which is a polite way of saying "I'm staying here" or "I'll wait here." On line 9 express during peak hours, especially around the Yeouido or Noryangjin stops, people get pretty aggressive about squeezing in before anyone can step out. She was likely trying to signal that she wasn't getting off, just stuck in the middle of the car and hoping the crowd would stop pushing past her.

If you ride that line again, try boarding at the very front or back of the train where the cars connect, the crowd there tends to be thinner. Also, the local etiquette is to let people off first, but during rush hour everyone conveniently forgets it.

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honestly the other replies nailed it, "여기 대도요" is def what u heard. just adding that on line 9 express the doors open on both sides sometimes which makes it extra chaotic, people get confused about where to stand. next time try the end cars near the driver,

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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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