Regalis x Junghyun Park

Junghyun ‘JP’ Park is the owner and executive chef of Atoboy and Atomix in New York City’s NoMad neighborhood.

Chef Junghyun Park, has his roots in Seoul, where he was born and raised. Having grown up with a natural curiosity and passion for cuisine and culture, he dedicated himself to Food Sciences during his undergraduate years at Kyungehee University.

JP began working in world-renowned kitchens alongside notable chefs such as Andrew McConnell in Melbourne, Australia (Cutler & Co., Cumulus Inc.) and Brett Graham in London, England (The Ledbury). During this personal reexamination of Korean cuisine, he was introduced to the idea of "New Korean" cuisine under the mentorship of chef Jungsik Yim of Jungsik Dang in Seoul. Soon after, he moved to New York City to become the Chef de Cuisine at Jungsik in Tribeca - which, during his tenure, earned its second Michelin star.

In July 2016, JP opened Atoboy - his first solo project - with his wife and partner, Ellia Park. The restaurant received a glowing two-star review from The New York Times and was also named one of the “Top 10 Restaurants” of 2017 by restaurant critic Pete Wells. In May 2019, JP and Ellia opened their second project, the now 2-Michelin starred Atomix. In its opening year, Atomix received a coveted Michelin star, a James Beard nomination for “Best New Restaurant,” and glowing reviews from New York Magazine, The Washington Post, Eater New York, Time Out New York, The Infatuation, as well as 3-stars from The New York Times. It ranked #119 on the World’s 50 Best extended list, was named one of Esquire's "Best New Restaurants in America,” Robb Report’s “Best New Restaurant - United States” in its annual ‘Best of the Best’ issue, and was also one of The New York Times' critic Pete Wells' picks for "Top 10 Restaurants" for 2018.

Among his accolades, Chef JP has been named a “Rising Star” by StarChefs in 2016 and “Best New Chef” by Food & Wine in 2019.

Recreate Junghyun's recipes with his favorite Regalis ingredients.

Spanish Octopus

Aside from being among the most epic, sinister, and mystical creatures in the sea, the octopus is a venerated ingredient across many cuisines. Ours are caught off the coast of Huelva, in southwestern Spain, then immediately flash-frozen and tenderized to both maximize freshness and optimize texture. With a soft feel and a clean, mild flavor profile that highlights its preparation, this Spanish Octopus is a fantastic entry to preparing octopus at home.

Though our portfolio is full of enchanting ingredients worth getting to know, few more mercilessly implore deeper inquisition than the octopus. With every fact learned, another conundrum appears, whether tantalizing or infuriating. For instance, there is the artistry of catching an octopus, which not only entails shrewd fishery, but also utilizes terracotta tinajas that may otherwise appear to be handsome vessels for fermenting wine or raising cacti. Mistaking the tinajas for rocky nooks and crannies, an unsuspecting octopus is inclined to curl up inside the pot, though they’d seldom make such a mistake with plastic or other more pedestrian materials. As for tenderizing the flesh once caught, there are myriad techniques sworn upon by some and scorned by others. Regardless, because the cephalopods lack bones to anchor and support their tendons, the connective tissues of their arm muscles are so tough that some sort of tenderizing is required in order to appropriately prepare and enjoy the octopus. Finally, there is even the polarizing smattering of ways to refer to an octopus in plural form - while the heart gravitates toward octopi, Merriam Webster insists that both octopuses and octopodes are also correct. At Regalis, we side with the 1834 issue of the Penny Magazine for the Diffusion of Useful Knowledge, in which the author states that “it is certain that the octopi do attain to a very large size in the seas; and there is nothing improbable in their taking hold of a man and drowning him.” This quote is invoked for its etymological significance, not to induce fear, though such a consequence cannot exactly be described as unintended.

Delicious as crudo.

Huelva, Spain

IQF

from $40.00

Sold Out

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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Three-Year Fermented Doenjang

Doenjang is a thick, earth-toned paste made of fermented soybeans and salt, and has been a staple in Korean kitchens for centuries. While Japanese miso ferments rice and other grains alongside soybeans, doenjang’s isolated use of soybeans results in a stronger, sharper, and deeper flavor with a coarse texture reminiscent of chunky peanut butter. This paste will inject any recipe with rich, complex umami.

The standard fermentation period for doenjang is at least 6 weeks, though Artisan Fermentary's matriarch Ms. Jonghee Kim ferments theirs for at least three years. The result is a deep, complex flavor not found in factory-made doenjang. Made using only 100% Korean-grown non-GMO soybeans and sea salt from the Yellow Sea, this fermented soybean paste will add a boost of umami to dips, soups, and stews.

500g

$30.00

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