The club spread out at Haesley Nine Bridges, which will host next week’s Bridges Cup.
Courtesy photo
Golf is not a game that many people like to rush. But it was played in different clips in different places. And in South Koreawhere Cup of Bridgesan elite amateur activity, taking place next week, customs favors a leisurely pace.
This also applies before the start of a round. Because most courses are located away from city centers, outings tend to be all-day affairs. Golfers allow themselves a lot of leeway, arriving early to change in the locker room, hang out at the clubhouse, and relax. Trunk bumping in South Korea isn’t really a thing. Few players end up running to the first tip, out of breath. Nor does the average round break land speed records. Expect a minimum of five hours for 18 holes. And that doesn’t include another relaxed ritual: the usual interlude between the 9s.
Unlike the US, where most cornering breaks barely creep enough to catch a bite and beer on the move, every round in South Korea includes an extended stop behind the front, where golfers sit down for a snack and a drink. These breaths, which usually last over 20 to 30 minutes, are not considered optional. They are also not something you want to miss.
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“For starters, golf courses in South Korea have some of the most spectacular clubhouses and dining facilities in the world, so the setting alone is almost always gorgeous,” says Tom Brown, a GOLF Magazine course reviewer who has played golf in more. than 35 countries. “But there’s also the fact that golf can be a great way to experience other cultures. This is certainly true of South Korea. When you spend a day on the course there, you really get a sense of the warmth and hospitality of South Korea.”
What you eat and drink is often memorable too. Menus vary, depending on the club and time of year. Some courses claim signature dishes. In the height of summer, on a humid day, the featured mid-round snack might be cold buckwheat noodles or syrup-drenched shave ice, piled high on a plate and served family-style, over ice cream and beans. sweet red. It could also be fried chicken, best ground in rice flour, or a South Korean staple like bulgogi (grilled marinated beef) or bi bim bop, a rice bowl with meat and vegetables that stir when it arrives. And always, there are drinks, including beer and rice wine, which help lubricate the conversation. At most tables, the chatter is lively. Society abounds. Meanwhile, the service is fast and efficient. Most courses treat these deadlines as a point of pride.
While the stops last longer than a trip to the turn on a stateside course, they are not endless delights. Food and drinks are quickly hidden, and before you know it, it’s on the 10th tee. I just hope you’ll be hungry about three hours later, after a shower and change of clothes, when habit calls for you to gather with your play partners once more, usually for a more elaborate meal.
