# Components:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (can 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 grated fresh ginger
07 - 1 teaspoon gochujang (Korean chili paste)
→ Ube Crema
08 - 1/3 cup cooked ube (purple yam) or ube halaya (can use cooked sweet potato as alternative)
09 - 1/2 cup sour cream or Greek yogurt (coconut yogurt for dairy-free or vegan)
10 - 1 tablespoon fresh lime juice
11 - 1 teaspoon honey or maple syrup
12 - Pinch of salt
→ Toppings
13 - 1 cup kimchi, chopped
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)
# Method:
01 - Combine soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang in a mixing bowl. Add sliced beef, chicken, or tofu; toss to coat evenly. Marinate for 15 to 20 minutes.
02 - Place cooked ube, sour cream or yogurt, lime juice, honey, and salt in a blender or food processor. Blend until completely smooth and vibrant in color, then refrigerate until ready to use.
03 - Heat a skillet or grill pan over medium-high heat. Add the marinated proteins and cook for 4 to 6 minutes, stirring occasionally, until fully browned and cooked through. Set aside.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable. For bowls, fluff the cooked rice with a fork.
05 - To assemble tacos, spread a layer of ube crema over each tortilla, add cooked protein, then top with kimchi, shredded cabbage, cucumber, jalapeño slices, cilantro, sesame seeds, and pickled red onions. For bowls, layer rice with protein, toppings, and a drizzle of ube crema.
06 - Serve immediately, allowing guests to build their own tacos or bowls according to preference.
