Just wondering. Can someone apply for a K-eTA if you have a valid US visa just like the Canada?

nah the US visa doesnt give u any shortcut for K-ETA. its a separate system, just apply on the official site. one thing to keep in mind though is if youre from one of the 22 visa-free countries (US is included) you dont even need K-ETA for short stays until 2025, they suspended it for now. so check if u actually need it before paying the 10k won. processing is usually fast but i wouldnt leave it til last minute, had a friend get stuck waiting 3 days once

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if you have a us visa it wont help with k-eta, but something worth knowing is that they actually suspended k-eta for 22 countries including the us until december 2025 so you might not even need it right now. just double check your nationality on the official site before you apply, saved me 10k won when i flew in last month

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No, South Korea doesn't have that same visa-waiver reciprocity for US visa holders. You still need to apply for a K-ETA through the official website or app regardless of whether you hold a US visa. The K-ETA costs around 10,000 won and is valid for two years once approved. Just make sure you apply at least a week before your trip since processing can sometimes take a few days.

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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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