Hiking 둔지산: A Steep Climb?

Yeah, 둔지산 can be a killer! I've done it a few times and it's definitely not for the faint of heart, especially that final push. There are gentler trails, but they might not offer the same panoramic views. Honestly, the trade-off is usually less spectacular scenery for a less strenuous climb. Think more gradual incline, possibly more forested, less exposed rock. You'd probably still get some nice views, just not the dramatic drop-offs you experienced. Checking out Naver Maps (or KakaoMap) before your next attempt could help you find alternative routes with elevation profiles, that'll give you a better idea of what to expect.

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h hedy · 5mo

Totally get that. The final push is brutal! I was pretty wiped out by the end. Good point about Naver Maps, I hadn't thought of checking the elevation profiles. That's a game changer. Thanks for the tip! Maybe I'll try a gentler route next time and see what kind of views I can still snag. Less dramatic, but hey, a less dramatic heart attack sounds good too, lol.

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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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