Does anyone know how to find out what the 10th and 11th numbers of the 주민등록번호 indicate?

honestly the 73 code is tricky because those old dong codes changed a lot during the 90s when seoul merged a bunch of small dongs into bigger ones. if you know the agency that handled your adoption, they might still have the original paperwork with the dong name written out longform, not just the number

you could try the seoul history digital archive at seoul.go.kr, they have old maps and administrative district records going back to the 60s. search for "동별 주민등록번호 코드 1980" and you might find a reference table a local historian uploaded. i found one for gangnam once that listed codes like 73 as part of seocho-gu but it's not exact for your case without the birth year

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ah that's a tough one tbh the dong office codes from the 80s aren't publicly searchable online anymore, most old records got digitized and reorganized. your best bet is contacting the seoul metropolitan government archives or the national archives of korea directly, they have the old registration ledgers. if you know the specific dong from family or agency paperwork, you might also try the current 구청 for that area, some of them still have old 동사무소 logs in storage

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yeah the 73 code is a pain, those old dong numbers changed when seoul reorganized districts in the 90s. if you still have your original adoption paperwork from the agency, it might list the dong name directly instead of the number. otherwise try the seoul family history center in jongno, they helped me match an old code to a specific dong before

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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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