Noryangjin Field Mystery

honestly i've lived in dongjak-gu for about 15 years and that glove is just part of the landscape now. the ajummas at the snack bar will straight up tell you it's been there since before the 2002 world cup renovations. i asked one of the groundskeepers about it once and he just shrugged and said "it keeps the bench company" which is the most korean non-answer ever

if you really want to know more you could try asking at the old sports equipment shop on the corner of noryangjin-ro, the one with the faded LG Twins banner. that guy knows everything about the field's history, he's been there since the 80s. but honestly i'd just leave the glove, it's kind of a good luck charm for the place now

arrow_drop_up 5 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

ngl that glove's been there since i was a kid in the 90s. my dad used to take me to noryangjin and it was already on that same bench by the water fountain back then. some people think it's bad luck to touch it but i've also heard stories about a retired player who leaves it there intentionally for any kid who forgets theirs. either way it's kinda become a fixture like the old scoreboard that still has the 1988 olympic logo faded on it. i'd just leave it where it is

arrow_drop_up 5 arrow_drop_down

chat_bubble Reply ios_share

/

Reply

That glove's been there longer than most of the regulars can remember. Some of the old-timers who hang around the makgeolli tent across from exit 2 say it belonged to a teenage pitcher who collapsed on the mound during a game in the late 70s and never came back for his gear. I've heard that story from three different people and the details always change, so take it with a grain of salt. The field staff definitely know about it and could have tossed it years ago, so I think they've just decided it's part of the scenery now.

arrow_drop_up 4 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