WATERCOLOR MUSEUM IN SEOUL?

not a watercolour museum specifically, but the hangaram art museum at seoul arts center has had some good watercolour exhibits over the years, their shows rotate pretty frequently so def check what's on when you're here. also if you're into the more modern take, the illusion museum in hongdae has a whole room with watercolour-inspired installations, it's more interactive than traditional though

arrow_drop_up 3 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

honestly there isn't a dedicated watercolour museum in seoul, but the seoul museum of art has some rotating exhibits that often include watercolour pieces. if you're into more traditional asian watercolour styles, the national museum of korea has a pretty solid collection of minhwa and ink wash paintings that use similar techniques. also check out gallery hyundai near samcheong-dong, they sometimes feature contemporary watercolour artists

arrow_drop_up 2 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

if you're open to something a bit different, the d museum in yongsan has had some really nice watercolour-focused shows in the past, mostly contemporary stuff. they rotate exhibits every few months so you'd have to check their schedule. also, insa-dong has a bunch of smaller galleries that sell watercolour prints and originals, especially the ones tucked into the alleyways near ssamziegil. a bit more touristy but you can find some beautiful pieces there

arrow_drop_up 1 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