How can i get my money from shinhan bank?

ngl you could try the atm first before waiting in line at the branch. shinhan's global atms around hongdae or myeongdong let you do time deposit withdrawals in english, just look for the "savings account transfer" option. if that doesn't work, the hongdae branch at exit 8 is usually chill around 10am and the tellers there are used to foreign students doing this for tuition

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honestly just go to the branch, it's the safest bet since tuition deadlines don't mess around. bring your passport too just in case, and if you can, get a korean friend to come help with translation - the app thing is annoyingly common with savings accounts here

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yeah you gotta go to the branch in person for that, the app usually blocks savings-to-checking transfers unless you set it up beforehand. bring your ARC and the bankbook if you have one, shinhan is pretty strict about that stuff. if you're near jongno or gangnam the main branches there have english-speaking staff, just ask for a "jechuk geumge" withdrawal. takes like 15 mins if it's not busy, just make sure you go before 4pm since their counters close early

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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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