did i somehow do something wrong here?

nah you didn't do anything wrong, that's just how some drivers are in seoul. 인사동 has those narrow alleys and big delivery trucks squeezing through all the time, and some of them straight up ignore the lights if they think they can make it. the other pedestrians probably looked because they were startled too, not because they thought you were overreacting. next time just try to stay more aware of the bigger trucks even when you have the green, they're not always paying attention

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Those big delivery trucks in 인사동 are a specific breed of aggressive. The drivers are usually rushing between the antique shops and art galleries on the main strip, and they treat the crosswalks near the Ssamziegil entrance like a game of chicken. You didn't do anything wrong, but the dirty look and yell probably startled the other pedestrians more than the truck did. In Seoul, most people just freeze and wait for the truck to pass rather than confront it, so your reaction stood out to them. Next time, just keep walking and don't engage, the drivers aren't worth the energy.

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the 인사동 area is a nightmare for pedestrian vs truck conflicts especially around the main strip near the 안국역 end. those drivers are usually making deliveries to the galleries and they treat the crosswalk timing as a suggestion rather than a rule. the other pedestrians probably just werent expecting someone to react loudly, koreans tend to internalize that kind of fear rather than express it. you did nothing wrong, just next time in that area maybe cross a bit behind the crowd so you have more reaction time if someone decides to run the light

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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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