what's a 재외국민 and what's the advantage of living abroad for 12 years as a overseas korean?

the 12 year threshold matters because SNU med's 재외국민 전형 requires you to have been outside korea for at least 12 years out of your entire life, not just continuously. so if you left korea at 5 and came back at 15, that's only 10 years and you'd need to stay abroad until you're 17 to hit the requirement. the advantage is way lower competition since most overseas koreans don't stay that long, usually families move back after 5-7 years for work or school. you're at 10 now so just two more years and you'd qualify, but make sure your parents keep the overseas residency paperwork solid

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oh yeah so 재외국민 basically means overseas korean nationals, people who hold korean citizenship but live outside korea. the 12 year rule is a big deal for SKY med schools because they have a special admissions track for ppl who lived abroad for over 12 years, it gives u a separate pool to compete in with way less applicants. 3 or 9 years don't count for that specific track, u need the full 12 to qualify for the big advantage.

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lol another one of these posts. 재외국민 is literally just "overseas national" anyone who holds a korean passport but lives abroad. the 12 year thing isnt some magic time you get a medal for passing its about the special admissions quota for SNU med. they

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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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