Welcome to Clubhouse Diningwhere we celebrate the best food and drink of the game. Hope you brought your appetite.
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At the 2024 Bridges Cup at Haesley in South Korea in October, players enjoyed high-quality food in addition to spectacular golf. The medium pizza was an instant favorite, but when the light lunch was ready, Haesley chef Kim Jun Sik demonstrated his method of preparing the meal. mana Korean feast that includes both meat, fish and seasoned broth.
To begin with, Sik grilled meat – perhaps (beef short rib), seasoned with soy sauce – and baked fish, mixed with sesame oil.
Next: the broth. Sik used seafood soy paste stew, added chopped pumpkin, onion, green onion, mushroom, and green pepper, then shrimp and scallops.
While the fish finished cooking after being flipped, Sik put the loaded broth in an earthen pot, which kept it warm.
The meat is then cut into thin strips and sprinkled with chopped green onions. The fish was placed on a small plate, and all the parts of the meal were arranged on one plate: meat, fish, soup, rice and various kinds, such as kimchi.
“In the Korean bowl, for superstitions, for health, the idea is to see red, green, yellow, black and white all in one bowl,” said Simon Holmes, who watched Sik’s work in the kitchen.
Mission accomplished.
Now all that was left was to taste. Sik recommended that you drink the soup first, then put a piece of fish on a bed of rice for a bite.
“The fish are amazing,” Holmes said. “It’s very light—no fat at all. Good taste.”
Holmes then sampled more soup and kimchi-infused beef.
“It’s amazing,” he said.
A wonderful and well-rounded dish.
To watch a full tutorial on Sik’s method, watch the video above.
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