DODAM
Traditional Korean feasting, handmade mandu and house-brewed makgeolli are all on the menu at this homely and heartfelt Brunswick East diner.
Overview
The spirit of janchi — the traditional Korean feast shared during life's most meaningful milestones, from birthdays to graduations and job promotions — is alive and well at Dodam, a homely and heartfelt restaurant in East Brunswick Village. Co-founded by Jacky Kim, Jin Jung and Mars Kim, the 48-seat venue invites diners into an intimate, detail-rich space designed to evoke, per Jacky, "a small journey to Korea right here in Brunswick East".
Built on the belief that a joy shared is a joy doubled, Dodam is rooted in community. Jacky and Jin — a Korean language teacher and seasoned chef, respectively — began dreaming up the concept after they moved into one of the upstairs apartments. A chance conversation with one of the building's security guards led them to pitch their idea for a modern Korean restaurant, which was quickly embraced by the property management. The husband and wife enlisted longtime friend and fellow chef Mars Kim, and together, they've created a restaurant that's both deeply personal and proudly traditional, with a menu that pays homage to home-cooked Korean meals.
As such, craftsmanship and comfort are the heart of the menu. Dodam's signature Korean Meat Feast is built for sharing, a choose-your-own-adventure of grilled and braised meats like soy-marinated short ribs, spicy pork hock or grilled pork belly served with ssamjang, fresh veggies and homemade banchan. You'll also find handmade mandu (both meat and veg), a delicately wrapped bibimbap folded inside an egg crepe and soolsang, a tapas-style spread of small seasonal dishes served in custom-made plates shaped like a traditional makgeolli bottle. A fluffy mango bingsu crowned with sweet fruit and snow-like shaved ice rounds out the menu with a refreshing finish.
The same level of care extends to the drinks. Dodam brews its own makgeolli in-house for up to ten days — the mix is hand-stirred every 12 hours for the first two days to foster healthy fermentation and to elevate its natural sweetness and light fizz.
The interiors, designed by Remmus Architecture, blend traditional Korean motifs with personal touches. Moon jars, handcrafted plates, mother-of-pearl inlay and bojagi patchworks share space with walls hand-painted by Jin and Mars, creating a cosy and casual dining room that feels like a little pocket of Seoul in the heart of the inner north.
Images: Stephanie Bailly.
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