What qualifications are needed for the average foreigner looking to get into marketing?

honestly it depends on what kind of marketing but for most entry level stuff in seoul you need topik 4 or higher and a degree in something related. a lot of korean companies wont even look at your resume if you dont have a visa that lets you work without their sponsorship, like an f2 or f6. if you're going for a startup or a foreign brand here they care more about your portfolio and english skills than korean fluency but you'll still need basic conversational korean for daily life. for jewelry or clothing brands specifically they'll want to see you understand the local market trends, so having some experience working with korean influencers or knowing the big platforms like zigzag or ably helps a ton

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dont sleep on the networking side of things. like half the marketing jobs i see here get filled through referrals or kakao open chats rather than job boards. get yourself into some foreigner marketing groups on facebook or link up with people at events in seongsu

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the visa thing is the biggest hurdle honestly. most marketing jobs at korean companies expect you to already have an f visa because they don't want to deal with the e2 or e7 sponsorship process for a role that's not teaching english. if you're on an e2 visa it's technically illegal to do marketing work on the side too so don't risk it. for foreign brands or agencies based in hongdae or seongsu they're more flexible with language but still want to see you understand naver search trends and cafe culture. knowing how to use smartstore analytics is a big plus for any ecommerce role here.

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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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