Welcome to The club eatswhere we celebrate the game’s finest food and drink. Hope you brought your appetite.
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IN Bridge Cup 2024 IN Hasley in South Korea in October, the players enjoyed high-end dining in addition to some stellar golf. Halfway pizza was an instant favourite, but when more than a midday snack was in order, Haesley chef Kim Jun Sik demonstrated his preparation method for banchana Korean feast involving meat, fish and a seasoned broth.
To start, Sik grilled meat – yellow (beef short rib), seasoned with soy sauce – and baked fish, which is coated with sesame oil.
Next: soup. Sik used a seafood soy paste stew base to which he added chopped squash, onions, green onions, mushrooms and green chilies, then shrimp and scallops.
How to describe the golf courses of South Korea? Unique, elusive and very, very exclusive
Ran Morrissett
As the fish finished cooking after being turned, Sik poured the filled liquid into a clay pot, which kept it warm.
The meat was then cut into thin strips and sprinkled with chopped green onions. The fish was placed on a small plate, and all the ingredients of the meal were placed on a single plate: meat, fish, soup, rice, and various toppings, such as kimchi.
“In a Korean dish, for superstition, for health, the idea is to see red, green, yellow, black and white all on one plate,” said Simon Holmes, who was watching Sik work in the kitchen.
Mission accomplished.
Now all that was left was the taste. Sik recommended drinking the soup first, then placing a piece of fish on a bed of rice to bite into.
“The fish is amazing,” Holmes said. “So easy – not greasy at all. Beautiful taste.”
Holmes then had more soup and beef topped with kimchi.
“Senational,” he said.
An outstanding meal and fitting for a round well played.
To see a full tutorial of the Sik method, watch the video above.
