Any VHS tape repair shops around?

Not really a repair shop, but there's a spot in Hongdae called "VHS Daehakro" that sometimes takes old tapes in for digitization. You could ask if they know anyone who fixes them.

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There's a place in the basement of the Yongsan Electronics Market that does VCR repairs and they'll take a look at tapes too. It's a tiny stall, number B-12, run by an ajumma who's been there since the 90s. She fixed a squeaky tape for me last year for 10,000 won. Just make sure you go on a weekday because half the market shuts down on Sunday.

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honestly your best bet might be finding a vintage electronics guy rather than a shop that advertises tape repair. there's this older dude near Euljiro 3-ga who fixes reel to reel players and vcrs, I've seen him take on VHS tapes too. his place is tucked behind the big tool market on the main strip, no sign in english but you'll see a stack of old tvs out front. he charged me like 15,000 won just to look at a tape that was jammed. not sure if he's still there, it's been a minute since I went

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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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