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.

Heritage Berkshire Bacon - 1lb pack

These Heritage-breed Berkshire pork bellies are rubbed with an heirloom spice mixture before they are slowly smoked using an old English method with natural hardwood. The aroma is intoxicating, the flavor is dense, refined, and wildly satisfying. Whether enjoyed in the morning, on a burger, or in a carbonara, there is scarcely better bacon for any occasion.

Berkshire pigs are originally from Berkshire County, England, but were introduced to Japan and the United States in the nineteenth century, and today are considered pork’s closest approximation to Wagyu beef. Called Kurobuta pork in Japan, they remain the prime choice for elite chefs in Japan and beyond.

The animals in this selection were raised on family-owned hog farms in Missouri, Kansas, and Iowa. Though the farms and farmers differ in style and background, all are guided by principles of humane husbandry, ample pasture, and a commitment to excellence in the quality of the meat their animals will yield.

Iowa, United States

1lb avg.

$15.75

Badasoop Roasted Laver Seaweed, Unseasoned

This unseasoned, lightly roasted laver seaweed has a consistency similar to Japanese nori. It is great on its own with a side of soy sauce and vinegar, but is also lovely in kimbap or maki rolls, or cut into thin strips and sprinkled into soups, bibimbap or salads.

Each package includes 7 sheets (12gr) of Laver Seaweed

$8.00

Badasoop Roasted Laver Seaweed, Seasoned

Seasoned with salt and sesame oil, this lightly roasted laver seaweed has a consistency similar to Japanese nori. It is great on its own, with a side of soy sauce and vinegar, but is also lovely in kimbap or maki rolls, or cut into thin strips and sprinkled into soups, bibimbap or salads.

Each package includes 7 sheets (18gr) of Laver Seaweed

$8.00

Loading More