Is this place haunted?

Huh, I've actually heard that from a few people who did training there. There's this old Korean lady who runs a little convenience store near the back gate, she told me once that a lot of the land around Yongsan used to be burial grounds before the Japanese took it over way back. She wouldn't say much more, just made the sign of the cross and changed the subject.

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ngl ive been on yongsan late at night a few times and the vibe shift is real. the whole base has that heavy feeling after dark, not just camp coiner. if you walk over by the old commander housing near gate 4 theres this stretch where the streetlights flicker for no reason, even in summer when theres no wind. my buddy who did katusa there said the basement of the old px building gives him the creeps too, like something cold moves through it even in august.

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that convenience store lady near the back gate is legit, she told me the same thing about the burial grounds. if you walk around the area near the old chapel on yongsan at night the air gets noticeably colder in one specific spot, even in july. a lot of the korean workers just avoid certain buildings after dark and don't really explain why

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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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