Was there an earthquake in seoul during 1518?

yeah there was actually a decent sized one recorded in 1518, iirc it was in the summer around july or august. the sepo (史草) from that era mentions people feeling it in hanyang (old seoul name) and some tiles shaking off roofs in jongno area. nothing catastrophic but def noticeable enough to freak people out back then

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honestly I'd check the 조선왕조실록 (Annals of the Joseon Dynasty) for that year, they recorded pretty much everything including weird weather and tremors. from what I remember there were a few minor quakes recorded around that time but nothing major enough to collapse buildings or anything. the historical records from that period are pretty detailed so if something significant happened it'd be in there

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The Seungjeongwon Ilgi (Daily Records of the Royal Secretariat) has an entry for that year mentioning a tremor in the 13th year of King Jungjong's reign. It says some stone walls near Gwanghwamun cracked and people in the markets panicked briefly. You can find the original text digitized at the National Institute of Korean History's website if you want to read the exact wording.

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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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