Welcome to Club foodwhere we celebrate the most delicious food and drinks in the game. I hope you brought an appetite.
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on Bridges Cup 2024 On Haesley in South Korea in October, players enjoyed delicious cuisine and excellent golf. Halfway pizza was a favorite dish, but when something more than a southern snack was needed, Haesley Chef Kim Jun Sik demonstrated his preparation method Banchana Korean feast consisting of meat, fish and seasoned broth.
First, Sik grilled the meat – galbi (beef short rib), seasoned with soy sauce – and baked fish smeared with sesame oil.
Next up: broth. Sik used a seafood soy paste stew base, to which he added chopped pumpkin, onion, green onion, mushrooms and green chili peppers, followed by shrimp and scallops.
How to describe golf courses in South Korea? Unique, elusive and very, very exclusive
Morrissett drove
While the fish finished cooking after being turned over, Sik poured the filled broth into a clay pot that kept it warm.
The meat was then cut into thin strips and sprinkled with chopped green onion. The fish was placed on a small plate, and all the ingredients of the meal were placed on one plate: meat, fish, soup, rice and various additions, e.g. kimchi.
“In a Korean dish, for reasons of superstition and health, the idea is to see red, green, yellow, black and white in one dish,” said Simon Holmes, who watched Sik work in the kitchen.
Mission accomplished.
Now all that’s left is tasting. Sik recommended drinking the soup first and then putting a piece of fish on the rice for a snack.
“The fish is amazing,” Holmes said. “So light – not greasy at all. Beautiful taste.”
Holmes then tried more soup and beef with kimchi.
“Awesome,” he said.
An amazing and fitting meal for a round well played.
For a full tutorial on the Sika method, watch the video above.
