Is there any friend to have dinner with me in Seoul?

Hey Eunseo, your interests are pretty niche for high school. If you want to meet people into that scene naturally, try the Hongdae Free Market on weekends. There's a spot near the playground where folks hang out talking about side projects. Also, the Seoul Startup Hub near Jongno has open meetups sometimes in English. Just show up and mention you're at EO Studio, people are usually curious about that kind of work.

arrow_drop_up 5 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

fwiw if you're into creator economy stuff, there's a small regular meetup at the cafe inside KT&G Sangsangmadang in Hongdae every other Thursday. Mostly English speakers working on substack newsletters or youtube side hustles. Also the DMZ Maker Faire is coming up in October, tons of AGI and hardware people there, good place to just walk up to strangers and talk shop

arrow_drop_up 4 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

honestly you'd prob find more startup people around Gangnam Station exits 4-5 after work hours, there's a few coworking spaces like WeWork there that do after-work drinks at the nearby beer spots. also check out Seoul Startup Meetup on meetup.com, they have a monthly dinner thing at a place called The P Factory in Seongsu. way more casual than the official startup hub stuff

arrow_drop_up 3 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

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

arrow_drop_up 24 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

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.

arrow_drop_up 5 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

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.

arrow_drop_up 5 arrow_drop_down

chat_bubble Reply ios_share

/

Reply