Noryangjin Fish Market Woes

Go early, like REALLY early. Before the tour buses even think about rolling in. Weekends are a lost cause unless you're a masochist who enjoys a good human-tsunami experience. Or, go on a weekday. Seriously, the difference is night and day. Also, have a plan. Know what you want before you get there, otherwise, you'll be even more overwhelmed. Think of it like a military operation: reconnaissance (checking menus online beforehand), target acquisition (picking your fish!), and swift extraction (getting out before the lunch rush).

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b baerbel · 5mo

Hah, military operation, I like that! Yeah, I totally underestimated the sheer scale of it. I should've looked at menus online beforehand, you're right. I just wandered in, all wide-eyed and unprepared, and got completely swept away. Ended up with way more seafood than I could possibly eat in a week! Next time, I'm doing the reconnaissance mission first. And maybe bringing reinforcements... for the eating part, of course.

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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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