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Anyone interested in knowledge exchange? I give information on Korean admin, cultural norms, laws and stuff like that and you give UK/Scottish
Idea: You know language exchange. That's the idea. A (group) chat where we can pop up questions that are more n… tldr: if you are interest in exchanging cultural knowledge UK <> Korea leave a comment.
Idea: You know language exchange. That's the idea. A (group) chat where we can pop up questions that are more nuanced and hard to find on the internet, e.g. what is a normal practice for this kind of situation? is there an organisation where I can find? is this person/service fishy? etc.
The difference between this and reddit is that we know we will be answered and with time, we will build some trust.
Background: I am a professional woman in my early 30s. I lived 30+ years in Seoul metro area. I worked, managed my own business and married there. I have been in London for some months and expecting to move to Scotland soon. It feels daunting and even weak without the protection of adult knowledge on anything. I know there are unfair / puzzling situations for foriegn people in Korea as anywhere else.
As much I'd like to be helpful, I also like to be helped. So ideally you are not a fresh graduate with little adult life experience(sorry!).
((I prefer to talk to other women because there are different cultural expectations for diffent genders in both countries. but whatever this one isnt too crucial.))
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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