Visa Free Transit... I think I am fine?

You're reading the rule correctly, and your itinerary works under the Korea visa-free transit program. The key is that "stay within 3 days" refers to the time you spend in the third country (SE Asia in your case) before arriving in Korea, not the time you spend in Korea itself. Since you're in SE Asia for 2 weeks, that's fine, the rule only applies if the layover in the third country is 3 days or less before entering Korea.

In your case, going India to Korea to SE Asia to USA, you're following the last example in your list. Korea lets you stay up to 30 days on this transit, so your 3 days in Seoul is well within the limit. Just make sure when you check in for your flight from India, the airline sees your US visa and onward ticket to SE Asia, as they sometimes get nervous about transit rules.

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yeah you're good, the 3 day thing is about the third country stopover before korea not your time in seoul. so your 2 weeks in thailand or wherever doesn't matter at all, only if you were staying somewhere like 1-2 days before flying into korea would it be an issue

just a heads up though, immigration at incheon might ask to see your onward ticket to the US and your US visa so have those ready. the airlines at delhi or mumbai can be picky about this too, they've denied boarding before for less. also you get 30 days in korea on this transit not just 3 so you could stay longer if you wanted, but 3 days is enough for the main spots like myeongdong and gyeongbokgung imo

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honestly the 3 day rule is just about the stop before korea, not ur time in seoul itself. so ur 2 weeks in SE asia is fine, no issue there. just make sure at the airport in india they actually know this rule, cause some airlines staff get confused

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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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