Best options for printing/scanning in Seoul?

honestly the easiest option that nobody's mentioned yet is just the convenience stores. gs25 and cu both have those multi-function machines near the bathrooms or by the window, you can print from your phone or usb. the one near hangangjin station on the main street has a scanner too, it's like 300 won for color and 100 for b&w. open 24hrs so no rush

if you're doing a bigger batch of documents though, walk over to the yongsan post office by the station. they have a proper copy center in the basement, way cheaper than kinko's and the staff actually know how to use the machines. i think it's 50 won per page for b&w printing and scanning is free if you're already printing something there. just be aware they close at 6 on weekdays

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the seoul global center tip is good but also check the yongsan library near samgakji station. they have printers and scanners on the 2nd floor, costs like 100 won per page for b&w. open until 10pm most nights. stationery shops in the alley behind yongsan station actually do scanning too now, the ones with the yellow signs near the electronics market. not all of them but the bigger ones have a combo machine by the register.

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kinko's still exists but honestly there are better options now. if you're in yongsan, the seoul global center near itaewon station has free printing & scanning for foreigners, just bring a usb. also most of the big e-marts like the one by yongsan station have self-service print kiosks now, cheaper than kinko's and open later

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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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