Is there a limit to how many times non-residents can leave and re-enter S.Korea?

You should be fine with a 10 day gap. The 90 day visa waiver resets each time you re-enter, so you'll get a fresh stamp. The main thing immigration looks for is whether you're effectively living here on tourist stamps, which you aren't. Just keep your outbound ticket ready when you come back through Incheon, and if they ask where you're staying, give them your relative's address. The 180 day limit the other person mentioned is a soft guideline, not a hard rule, and it's mostly for people doing back to back 90 day stays.

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honestly you'll prob get another 90 days when you come back since UK is visa-free and they usually reset the clock if you leave for a bit. But immigration officers can be a bit strict at Incheon if they think you're abusing it, especially if you've been doing short trips out and back repeatedly

no hard limit on the number of entries per year for visa-waiver folks, but if you spend more than 180 days total in a year they might flag you and give you a shorter stay next time. fwiw a 10-day gap should be fine, just have your return ticket and maybe your relative's address handy if they ask

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Pretty much what they said - a 10 day gap is nothing to worry about. The only time I've seen people get denied or questioned is when they're clearly living here on back-to-back 90 day stamps for like a year straight.

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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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