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.

Sardinian Bottarga

Bottarga is salt-cured, air-dried roe from Grey Mullet Fish. Enjoyed for millennia in the Middle East and Mediterranean, exquisite Bottarga evokes the essence of the ocean, with brisk and complex umami gliding toward a sweet, nutty finish. Whether thinly sliced or grated, Bottarga can be phenomenal on its own or integrated into more complex dishes, sauces, and especially pastas. Interestingly enough, the vast majority of Grey Mullet fish are nowadays found in the Florida Cape. This selection was caught in Florida, but processed in Sardinia according to traditional methods.

Avg. Piece size is 5-6 ounces.

$63.00

Red Carabinero Prawn, 1 kilo box

Ruby red and jumbo in proportion, these Carabinero Prawns pack juicy, succulent meat with salty brightness and brisk freshness. Caught off the coast of Huelva, in southwestern Spain, these prawns are flash frozen as soon as they’ve been hoisted to the surface, maximizing their longevity and retaining fresh flavor and texture once they’ve shipped.

Carabineros are the world's largest prawns, living far off the coast in deep waters of the Eastern Atlantic and Mediterranean. In Spanish and Portuguese cuisines, they are typically prepared with just a little bit of salt and a few minutes on the grill, showcasing their sheer richness and sweetness. We also love them seared, poached, or steamed, and we often dress them with Nori butter to coax out an even creamier mouthfeel with amplified oceanic herbaceousness. Regardless of how they’re prepared, we implore you not to let any bit of these prawns go to waste -- so much of their distinctive flavor is in the head, which retains its brilliantly red color throughout the cooking process. A stunning fish to share with guests, we are always thrilled to feature these Carabineros.

Huelva, Spain

from $170.00

Kisoondo Strawberry Gochujang Red Chili Paste

As one of the three major jangs (fermented sauces), gochujang is a staple in Korean cuisine. This rendition features strawberries, imparting a distinctly sweet and tart counterpoint to the wonderfully spicy, umami profile of the base paste.

Aside from the strawberries, this thick, deep red paste is made from Korean chile peppers, fermented soybeans, and bamboo salt. With funk imparted through fermentation, spice from the peppers, and sweetness from the rice, this is an incredibly versatile sauce that is worth experimenting with and incorporating into a wide variety of recipes and contexts.

Based in Damyang, South Korea, the Kisoondo family has been making traditional jangs (Korean sauces and pastes) for almost four hundred years. Master Ki Soon-do, the matriarch of the family, helms their operations today. Every aspect of her process is done traditionally and meticulously, using nothing but soybeans, bamboo salt, and spring water. The only other ingredients are time and onggi, the earthenware jugs where the sauces spend years fermenting. In southern Korea, ongii are stout and rounded, whereas northern climates tend to utilize taller, narrow urns that respond more effectively to the cold. Their material is porous enough to regulate moisture and temperature throughout the years, as the large blocks of soybean paste separate, forming both doenjang (soybean paste) and sauces like this one.

While the five-year mark represents the minimum age for Kisoondo’s oldest commercially available jang, some ongii carry sauces for much longer, set aside solely for ceremonial circumstances. With such deeply entrenched reverence for the process and the unmatched results it yields, any dish incorporating Master Ki’s jinjang feels ceremonious in its own way.

230g

$22.00

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