can I bring a box of niccorette gum to Seoul/ through customs?

if you're flying into Gimpo theyre even more chill than Incheon, tiny customs hall and they basically wave everyone through. ive walked in with a half used pack of 2mg in my jacket pocket and nobody said a word. u good

arrow_drop_up 2 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

nicotine gum is treated as a quasi-drug here so technically you're supposed to declare it if its more than personal use. a box of 4mg is fine in practice, customs at Incheon/Gimpo wont blink at that. just keep it in your carry-on and dont bring like 10 boxes. also 20 is legal age for nicotine here so no issue there

arrow_drop_up 2 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

the customs threshold thing people mention is about 의약외품 classification, not really pack count. what actually trips people up is flying tokyo to seoul since japan lets you buy nicorette at any drugstore but korea restricts where you can buy it, so customs sometimes flags it as an import rather than personal carry. for one box at 4mg you're genuinely fine, i've brought back two or three packs from don quijote runs before and never got stopped at gimpo. just don't resell it lol

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