# Components:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (or use firm tofu for vegetarian option)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon brown sugar
05 - 2 garlic cloves, minced
06 - 1 teaspoon 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 sweet potato for color)
09 - 1/2 cup sour cream or Greek yogurt (use coconut yogurt for vegan option)
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)
# Preparation Steps:
01 - In a mixing bowl, combine soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang. Add sliced beef, chicken, or tofu and toss until evenly coated. Marinate for 15 to 20 minutes.
02 - In a blender or food processor, blend ube, sour cream or yogurt, lime juice, honey, and salt until smooth and vibrant. Refrigerate until use.
03 - Heat a skillet or grill pan over medium-high. Sear the marinated protein for 4 to 6 minutes, stirring until caramelized and fully cooked. Set aside.
04 - Warm tortillas in a dry skillet or microwave until flexible. If using rice, fluff with a fork before assembling bowls.
05 - For tacos, spread ube crema on each tortilla. Add protein and top with kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onion. For bowls, layer rice, toppings, and drizzle with ube crema.
06 - Serve immediately, encouraging guests to build their own tacos or bowls with desired toppings.
