Has Anyone Regretted Facial Contouring Surgery in Korea?

honestly $23k is a lot for facial contouring even by gangnam standards. braun is fine but i'd look into what kind of bone work they're planning vs just fat removal, since a lot of people end up with sagging after aggressive jaw or cheekbone reduction. also if you're mostly insecure in mirrors but fine in person, maybe try a non-surgical option like buccal fat removal or chin lipo first, those are way less risky and under $5k at places like nana or girin. revisions are real, especially with korean clinics pushing for dramatic results that age poorly

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yeah the price difference is wild, 23k at braun vs like 15-18k at other big places for similar work. i'd check if that includes hospital fees and anesthesia or just the surgeon fee, some clinics hide those costs until the final bill.

one thing nobody mentions enough is how facial contouring changes your bite over time. had a friend who got zygoma reduction at a place in apgujeong and now she cant chew on one side without clicking. the bone heals weird if the fixation isnt perfect.

also if you're only insecure in certain mirrors, that's prob lighting more than your actual face. mirrors in korea are notoriously unflattering, especially in subway stations and department stores. might be worth just living with it for another 6 months before dropping that much cash. revision rates for contouring are legit around 15-20% within 5 years.

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I've heard mixed things about Braun specifically, some people are happy but others say their aftercare is lacking. For that price you might want to check out a few more clinics like ID or DA, just to get a second opinion before committing.

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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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