How's living in Seoul, South Korea?

honestly the biggest thing people don't talk about is the social pressure. you'll feel it at work, in public, even with friends. drinking culture is intense, like if your boss buys a round you're expected to keep up and stay until they leave. the public transport is unreal though, the subway announcements in english and chinese saved me so many times. just know that finding a quiet place to be alone is harder here than anywhere else i've lived

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It's fast paced and crowded, but the convenience is hard to beat. You can get anywhere in the city by subway for around 1,400 won, and delivery apps mean you never have to cook if you don't want to. The biggest shock for most people is the housing situation, deposits for a decent one room in Hongdae or Sinchon start around 10 million won and that's just the key money. Nightlife and food are incredible, but give yourself a few months to adjust to the constant noise and lack of personal space.

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lived in Seoul for two years and the thing that got me most was the seasons. summer is brutal with the humidity and monsoon, you'll sweat through your shirt before you reach the subway station. but autumn in Seoul is genuinely beautiful, the colors in Namsan Park are worth dealing with the rest of the year. winter is cold but dry, and everyone bundles up in those long black padded coats so you kinda blend in. spring has the cherry blossoms along the Han River but also the yellow dust from china which is rough on your lungs

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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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