Acquaintances along the way?

honestly chuseok in seoul isnt that bad for tourists, a lot of the palaces and museums stay open actually. gyeongbokgung and bukchon hanok village will still be running, just check their holiday hours online before u go. the city gets quieter which is kinda nice for walking around without crowds

for meeting people, check out hongdae or itaewon on the weekend before chuseok, that's when most locals are still out and about. there's a few expat facebook groups that do meetups too, "seoul international" or something like that. the holiday itself is prob best spent in insadong or near jongno where some traditional teahouses stay open

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Try staying in a hanok guesthouse in Bukchon for a night or two, it's a different experience when the crowds thin out. The Seoul Lantern Festival might be happening around then too.

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Chuseok is a good time to get out of Seoul and see the countryside, everything will be emptier in the city anyway.

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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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