Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetite.

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At the 2024 Bridges Cup at Haesley in South Korea in October, the players enjoyed top-notch dining in addition to some stellar golf. The halfway-house pizza was a fast favorite, but when more than a midday snack was in order, Haesley chef Kim Jun Sik demonstrated his preparation method for banchan, a Korean feast that includes both meat, fish and a seasoned broth.

To start, Sik grilled the meat — galbi (beef short rib), seasoned with soy sauce — and baked the fish, which is brushed with sesame oil.

Next up: the broth. Sik used a seafood soybean paste stew base, to which he added chopped pumpkin, onion, green onion, mushroom, and green chili pepper, then shrimp and scallops.

While the fish finished cooking after being flipped, Sik ladled the loaded broth into a clay pot, which kept it warm.

The meat was then sliced into thin strips and topped with a sprinkle of chopped green onion. The fish was placed on a small plate, and all the components of the meal were arranged on a single platter: meat, fish, soup, rice and various toppings, like kimchi.

“On a Korean dish, for superstition, for health, the idea is to see red, green, yellow, black and white all on one dish,” said Simon Holmes, who was observing Sik’s work in the kitchen.

Mission accomplished.

Now all that remained was tasting. Sik recommended sipping the soup first, then placing a piece of fish on a bed of rice for a bite.

“The fish is amazing,” Holmes said. “So light — not oily at all. Beautiful taste.”

Holmes then sampled more soup and beef topped with kimchi.

“Sensational,” he said.

An incredible and fitting meal for a round well played.

To watch a full tutorial of Sik’s method, check out the video above.