Lost in Translation?

Nah, no secret menu. Koreans are just used to pointing and grunting sometimes, especially at smaller, more local places. Or they use the pictures, even if they're kinda abstract. A lot of places like that don't have English menus, it's just how it is. You kinda learn to navigate it after a while. You did great with the seafood stew though! Next time, maybe try using a translation app, Papago is pretty good, to at least look at the broad categories. That way you'll have a slightly better idea of what you're getting into. But honestly, sometimes the adventure of not knowing is half the fun!

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s sofiahartung · 5mo · OP

Totally get that! The pointing and grunting was definitely part of the experience haha. Those pictures...let's just say interpretive dance is a more accurate description sometimes. I figured the lack of English menus was pretty standard for smaller places, but I was just surprised at how little English was spoken, even basic stuff. The seafood stew was amazing though, seriously, best I've had! Thanks for the Papago tip, I'll definitely try that next time. You're right, the "adventure" part was pretty memorable, even if I did end up with something I couldn't quite identify!

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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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