Where to buy Vinyls in Seoul?

For finding a specific album like Bjork's Volta, try the record stores in the Hongdae area. Vinyl and Plastic by Etland on Wausan-ro usually has a good selection of international pressings, and the staff can check if they can order it for you. If you want to go online, Gmarket has some Korean sellers who ship domestically, but you have to search in Korean to find the best results. I'd check Discogs first though, it's usually the most reliable for getting a specific title shipped to Korea without the markup.

arrow_drop_up 4 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

Honestly your best bet is just ordering from Discogs or Amazon. There's a small shop in Itaewon called Cogans that sometimes has random imports, but it's hit or miss for something specific like Volta.

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