# Components:
→ Proteins
01 - 14 ounces beef sirloin or chicken thighs, thinly sliced (or substitute with firm tofu for vegetarian option)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon brown sugar
05 - 2 cloves garlic, minced
06 - 1 teaspoon freshly grated ginger
07 - 1 teaspoon gochujang (Korean chili paste)
→ Ube Crema
08 - 1/3 cup cooked ube (purple yam) or ube halaya (may substitute with cooked sweet potato)
09 - 1/2 cup sour cream or Greek yogurt (use coconut yogurt for vegan alternative)
10 - 1 tablespoon lime juice
11 - 1 teaspoon honey or maple syrup
12 - Pinch of salt
→ Toppings
13 - 1 cup chopped kimchi
14 - 1 cup shredded cabbage (red or green)
15 - 1 small cucumber, thinly sliced
16 - 1 jalapeño, thinly sliced
17 - 2 tablespoons fresh cilantro, chopped
18 - 2 tablespoons toasted sesame seeds
19 - 1/4 cup pickled red onions
→ Base
20 - 8 small corn or flour tortillas (soft taco size)
21 - 2 1/2 cups cooked jasmine or sushi rice (for bowls)
# Directions:
01 - Combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang in a mixing bowl. Add sliced beef, chicken, or tofu and toss thoroughly to coat. Allow to marinate for 15 to 20 minutes.
02 - Place ube, sour cream or yogurt, lime juice, honey, and a pinch of salt in a blender or food processor. Blend until smooth and vibrant. Refrigerate until ready to use.
03 - Preheat a skillet or grill pan over medium-high heat. Add marinated protein, cook for 4 to 6 minutes, stirring occasionally, until thoroughly browned and cooked through. Transfer to a plate and keep warm.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable. For rice bowls, gently fluff the cooked jasmine or sushi rice.
05 - For tacos, spread ube crema onto each tortilla, add cooked protein, and layer with kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, arrange rice as the base, top with protein and vegetables, and drizzle with ube crema.
06 - Serve immediately and allow guests to customize their own tacos or bowls.
