What do you guys think about going out in Hongdae nowadays? :)

honestly if you haven't been in a while, the area around the main clubs near Sangsu station has gotten a lot more mellow. a lot of the big club venues shut down or turned into karaoke rooms. but the indie live music scene is still going strong if you know where to look, places like Space Bar or FF have shows almost every night and the cover is usually under 20,000 won. i'd pick a venue based on who's playing rather than just wandering the main strip, the real fun is catching a random band you've never heard of.

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tbh hongdae is still the spot for like, the 20-22 crowd but if you're past that age it gets old fast. the main streets around the exit 9 area are just wall to wall people past 10pm, i'd rather hit up the side alleys near yeonnam-dong for the quieter bars. also the club scene there is kinda dead compared to like 5 years ago, most ppl just pregame at pocha tents then go to itaewon or seongsu instead

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Hongdae is still fun but it's shifted a bit since the pandemic. A lot of the big clubs near the main street have closed or turned into smaller bars and live music spots, so it's less of a club crawl scene now. If you're into indie bands, head toward the alleys near Sangsu Station's exit 1, there's a pocket of venues like Club FF and Veloso that still pack a crowd on weekends. Just expect cover charges around 10,000 won, and bring cash because some places still don't take card.

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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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