Eunjo Park Daniel in New York and Le Bec Fin in Philadelphia, Gaon Chef Seoul, Korea

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. 

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Best Kisoondo Strawberry Gochujang Red Chili Paste photos by Regalis Foods - item 1
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.