Mid-Week Meals, Day 16- Bulgogi Ssambap For the Bulgogi Marinade: 400g scotch fillet, thinly sliced across the grain 3 tbsp soy sauce 1 tbsp brown sugar or 2 tbsp asian pear 1 tbsp sesame oil 1 tsp minced garlic 1 tsp grated ginger (optional but nice) 1 tsp toasted sesame seeds 1 pinch black pepper For Serving 1 head baby cos lettuce, leaves separated and washed 2 tbsp ssamjang (store-bought Korean dipping sauce) 2–3 cloves raw garlic, thinly sliced ½ cup kimchi, chopped or served whole Cooked short grain white rice (1 cup cooked) Optional: Extra toasted sesame seeds and sliced spring onion for garnish Thinly slice your scotch fillet (partially freezing helps). In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, grated apple (or honey), sesame seeds, and pepper. Add the beef and mix well. Let marinate for at least 30 minutes (or up to overnight in the fridge). Heat a non-stick pan or skillet over medium-high heat. Add the marinated beef (no extra oil needed) and cook f...