Anyone know where I can get framed vynil records in Seoul?

honestly ur best bet is hitting up custom framing places in itaewon, not record stores. a lot of the small shops near the main strip will do it for like 30-50k won if u bring the vinyl in, they'll mount it so the sleeve sits above the record. i did it with a bts album and it looks way cleaner than the pre-made ones, plus u can pick the frame color

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if u already got the vinyl, check out the framing shops in the namdaemun market area, not just itaewon. there's a row of small frame stores near the gate 5 entrance that do custom work for cheaper, like 20-30k depending on size. they're used to doing certificates and stuff so mounting a record is easy for em. just ask for "레코드 액자" and show em what u want, they'll get it done in a day or two. also, the record shop called vinyl and plastic by sinsa station has some pre-framed options but they're pricier and mostly korean pop stuff.

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Try checking out some vintage furniture or home decor shops in Hongdae or near Hapjeong station, I've seen framed vinyl displays at a couple of those places mixed in with the regular stuff.

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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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