Has fall foliage started in Seoul and Suwon?

I was in Namsan Park yesterday and the maples are just starting to show color, maybe 20-30 percent changed. A few more cool nights and they'll really pop, probably peak in mid to late October.

For the weather, I'd bring a jacket or at least a hoodie. It's been around 15-18 Celsius during the day and the wind picks up in the afternoon. If you're from Southeast Asia and get chilly easily, a short-sleeve shirt alone won't cut it after 4 PM.

arrow_drop_up 16 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

was in hongdae yesterday and the ginkgo trees along the main street are still mostly green, maybe a stray yellow leaf here and there. suwon's a bit cooler so might be slightly ahead, but nothing dramatic yet

for the jacket thing, yeah you'll want one. even if you're out at noon it's that kind of cool where a short sleeve feels fine in the sun then suddenly not. i'd say a light windbreaker or denim jacket, something you can tie around your waist when it warms up

arrow_drop_up 4 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

Agreed on Namsan. I walked through Seoul Forest this morning and the ginkgo avenue there is maybe 10 percent yellow at most. The maples along the stream are still green. Give it another week or two.

For Suwon, I was at Hwaseong Fortress last weekend and the leaves on Paldal-san are barely starting, mostly just a few reddish tips on the sumac. The ginkgo near the Hwaryeongmun gate is still full green. Not worth a special trip for foliage just yet.

On the jacket thing, I'd actually recommend a light fleece or a sweater over a windbreaker. The humidity here makes the 15 degree air feel colder than it is, and windbreakers don't trap heat well. A thin Uniqlo fleece or similar has been perfect for me this week.

arrow_drop_up 2 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