Named one of Food and Wine’s Best New Chefs 2020, Eunjo “Jo” Park serves as the Executive Chef of Kawi in NYC, one of the latest Momofuku restaurants founded by David Chang.

Park’s family moved from Seoul, South Korea to Philadelphia when she was 12 years old, and after studying at the Culinary Institute of America, she built a reputation working in distinguished French kitchens like Per Se and Daniel in New York and Le Bec Fin in Philadelphia.

Park joined the Momofuku family in 2013 when she worked at Ko for a handful of years before returning to South Korea to explore the culinary heritage of Korean food. Time spent cooking at Gaon, a restaurant awarded three Michelin stars, and staging under the tutelage of Monk Chef Jeong Kwan at Baekyangsa Temple (Chunjinam Hermitage), inspired Park’s unique take on Korean-American cuisine - a perspective she melds with her fine dining background in her work as Executive Chef at Momofuku Kawi.

Recreate Chef Eunjo's recipes with her favorite Regalis ingredients.

Natural Cure Trout Roe (France & Spain)

Packed in France and Spain especially for Regalis, this is a lightly cured and salted roe from Rainbow Trout.

Trout Roe has a bright, tangy flavor with a fantastically satisfying pop. We love this in countless contexts, but especially sprinkled over nicely crisped baked potatoes or chips.

Available in 80g (2.8 oz) and 220g (7.8 oz) jars.

from $30.00

San Diego Murasaki Uni

Though the world's most revered uni comes from Hokkaido, we daresay that these extremely fresh catches from California can compete with the Japanese, at least in terms of sheer culinary delightfulness. This San Diego Murasaki uni is as bright and vivacious in flavor as it is in color, replete with tropical fruits like mango and pineapple, a lusciously creamy texture, and a brisk, saline finish. As with Japanese Murasaki uni, Californian renditions of this species evoke high-toned, floral flavors and aromatics, with delicate sweetness and minerality that are best exemplified when served raw.

Respected among the sea's most sublime delicacies, urchins are hand-harvested by deep sea divers with small, precise, but modest equipment. This results in very little unintended catch of other species, while also preventing damage to the ocean floor, altogether making for a far less intrusive and more sustainable operation than is commonplace with other seafoods. At its best, uni has a deep, buttery flavor packed with umami, and a supple texture that melts onto your palate. All of this is layered atop a brisk, invigorating fragrance of the ocean, leading many to describe eating uni as experiencing the very essence of the sea.

San Diego, California, USA

Trays of 200g Uni

$150.00

Badasoop Roasted Gamtae Seaweed, Seasoned

With a flavor strikingly reminiscent of fine white truffles, this wild-caught Korean Gamtae seaweed is caught each winter and threaded onto long spools to preserve its distinctive texture before being roasted, dried, and seasoned with sesame oil and bamboo salt. When scouring the sea floor, divers must be carefully not to dislodge its underwater roots in order to ensure future regeneration of the plant. This seaweed is a delightful snack on its own, and pairs beautifully with sushi as well.

Each package contains 7 sheets (18 grams) of Gamtae Seaweed

$16.00

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