SCP-825-KO / Discussion

This is the discussion related to the wiki page SCP-825-KO.

fluxman 07 May 2022 12:40

Author: Bangja
Translator: fluxman
Original Article: http://scpko.wikidot.com/scp-825-ko

Special thanks to Zesc and Veralta for reviewing my draft.
Proud winner of the Bimonthly 2020 August contest

Show Description

Part 1.
SCP-825-KO refers to anomalous fish. It turns whatever facility it is in into a sashimi restaurant owned by Hyeon-Wook Hwang-Bo. The menus it serves have an infohazardous trait that forces every description of it to be a form of a review. The owner took advantage of this trait to smuggle wasabi until the Foundation caught notice. However, the deployed agents, due to the memetic phenomena of the fish, fillets Hwang-Bo instead.

Part 2.
The Foundation successfully detains Hwang-Bo, thinking that he is SCP-825-KO. However, the team brings several of the actual SCP-825-KO, only to turn Site-27K into a sashimi restaurant. Hwang-Bo becomes the owner, or director, of the place.
In a strange turn of events, this blows the cover of a GOC mole, as he is forced to leave a review for every data or document he steals. Hwang-Bo, noticing this, gives three SCP-825-KO instances as a 'free dish for regulars', to sabotage the GOC.

Part 3.
The GOC mole brings the fish back to his base. This also turns the GOC base into yet another restaurant. Contrary to the Foundation, the GOC, being known for the destruction of anomalies, decimates the location. Hwang-Bo retrieves the surviving 825-KO instances in the ruin.

Glossary
Mulhoe: Mulhoe(Pronounced: mool-hwae) is a korean dish with raw filleted fish served with an assortment of vegetables in a cold, lightly spiced broth. It is a variation of "Hoe(pronounced "Hwae")", the Korean equivalent of Sashimi.

Tongkeun: Tongkeun(통큰) is the adjective meaning "open-handed"

Sokcho: Sokcho is a city in South Korea, known for its beautiful beaches and fresh seafood.

Show Image Sources

Licensced CCL0
https://pixnio.com/free-images/2017/08/17/2017-08-17-12-40-20.jpg
https://pixnio.com/free-images/2016/06/09/fall-chinook-salmon.jpg
https://pixabay.com/ja/photos/%E3%82%B5%E3%83%BC%E3%83%A2%E3%83%B3%E5%9B%9E-%E7%9C%9F%E9%AF%9B%E5%9B%9E-%E3%83%95%E3%82%A9%E3%83%BC%E3%83%A0-2064412/
https://pixabay.com/ja/photos/%E3%83%8A%E3%83%9E%E3%82%BA-%E8%BE%9B%E7%B3%96-%E3%82%A8%E3%82%B4%E3%83%9E%E3%81%AE%E8%91%89-%E9%A3%9F%E7%B3%A7-2713534/
https://pixabay.com/ja/photos/%E3%83%92%E3%83%A9%E3%83%A1%E5%9B%9E-%E3%82%AD%E3%83%83%E3%82%AF%E3%83%92%E3%83%A9%E3%83%A1-%E6%B4%BB%E9%AD%9A%E5%9B%9E-2064403/
https://pixabay.com/ja/photos/%E3%83%92%E3%83%A9%E3%83%A1%E5%9B%9E-%E3%82%AD%E3%83%83%E3%82%AF%E3%83%92%E3%83%A9%E3%83%A1-%E6%B4%BB%E9%AD%9A%E5%9B%9E-2064403/
https://ko.m.wikipedia.org/wiki/%ED%8C%8C%EC%9D%BC:Mulhoe.jpg
https://commons.wikimedia.org/wiki/File:Ojingeo-hoe.jpg
https://www.pexels.com/ko-kr/photo/1371628/
https://commons.wikimedia.org/wiki/File:%EC%96%91%EC%96%B4%EC%9E%A5%ED%9A%9F%EC%A7%91(%EA%B0%95%EC%9B%90%EB%8F%84_%ED%99%8D%EC%B2%9C%EA%B5%B0_%ED%99%8D%EC%B2%9C%EC%9D%8D_%EC%82%B0%EB%A6%BC%EA%B3%B5%EC%9B%901%EA%B8%B8_9-12_)IMG_3992.jpg
https://pixabay.com/ja/photos/%E6%A9%9F%E5%AF%86%E6%83%85%E5%A0%B1-%E3%82%AB%E3%83%90%E3%83%BC-%E3%83%93%E3%83%B3%E3%83%86%E3%83%BC%E3%82%B8-612259/
https://pixabay.com/ja/photos/%E3%83%87%E3%83%BC%E3%82%BF%E3%83%99%E3%82%A2%E3%83%A9%E3%83%BC-pendrive-1313000/
https://www.flickr.com/photos/eekim/5142342240/in/photostream/
https://pixabay.com/ja/photos/hdr-%E7%A0%B4%E5%A3%8A%E9%A0%98%E5%9F%9F-%E5%8F%A4%E3%81%84%E5%B7%A5%E5%A0%B4-2725661/

Licencsed CC BY SA
https://www.flickr.com/photos/furibond/5146490039 by Jim
Access Restricted logo, originally made by Bangja, edited by fluxman

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fluxman 07 May 2022 12:51

Before posting your comments: the typos in the 20.6.16 review are intentional: they are present in the Korean original version.

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Rocko7927 20 Jun 2022 05:53

Extremely underrated SCP document, in love with the red text being redacted info from the memetic effect and the antimeme personnel being the one to break the memetic effect of the (food? fish? restaurant owner?) Obviously there are some things I am still working out but they all work together so well for this!!

+1