On Air innerwear for skiing ?

On Air innerwear is fine for skiing in most conditions here. The main issue isn't the cold but the sweat management when you're working hard on the slopes. If it handled rainy days in Seoul, it'll handle snow just fine since snow is drier. Just don't wear cotton over it or you'll freeze once you stop moving.

arrow_drop_up 5 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

honestly you're overthinking it. snow is just frozen water vapor, if it handled rain it'll handle powder no problem. the bigger issue on the slopes is the wind chill at 용평 or 알펜시아 - that's where a good shell layer matters more than the base layer. i've seen people in cheap uniqlo heattech survive just fine, so on air is probably overkill unless you're planning to be out in a blizzard

arrow_drop_up 4 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

yeah on air works fine for skiing, snow is way less wet than rain so it actually performs better. the real test is how it handles when you sweat on the way up vs sitting on the lift. just make sure you got a windproof outer layer cause the wind at 보광 or 용평 cuts through everything

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