Would it be a good idea to travel to Seoul during Chuseok?

honestly it's a great time to see seoul if you're okay with a slower pace. a lot of the big tourist spots like gyeongbokgung are open and way less crowded. myeongdong and hongdae will have some shops closed but still plenty open, especially the chains. just check naver maps before you head out, most places list their holiday hours a few days before

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ngl the five day holiday is actually perfect timing if you're already in Daejeon. take the KTX up, it's like an hour and you'll have the city to yourself in a way you never get on a regular weekend. most museums and palaces stay open during chuseok, sometimes with special events, and insadong is usually decently active with tourists and locals who didn't travel back home

the real trick is food - a lot of smaller restaurants and street food stalls will be closed but the big chains in gangnam or coex mall are fine. convenience stores are always open too so you won't starve. just don't expect to do your regular shopping in myeongdong, maybe half the stores will be shut on the actual holiday days

one thing nobody mentions: seoul station gets chaotic the day before and after chuseok with people traveling to their hometowns. if you're going up from daejeon on like a tuesday morning you'll be fine but coming back on friday or saturday might be a nightmare. plan around that and you'll have a chill time

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Depends on what you want from Seoul. If your idea of a good time is wandering nearly empty streets and seeing the city in a weird quiet state, then sure, go for it. But if you need cafes, restaurants, and shops to be open, you're going to be frustrated. Major

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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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