# Ingredient List:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (alternatively use firm tofu for vegetarian option)
02 - 1 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp brown sugar
05 - 2 cloves garlic, minced
06 - 1 tsp grated ginger
07 - 1 tsp gochujang (Korean chili paste)
→ Ube Crema
08 - 1/3 cup cooked ube (purple yam) or ube halaya (substitute with sweet potato for color)
09 - 1/2 cup sour cream or Greek yogurt (substitute coconut yogurt for vegan preparation)
10 - 1 tbsp lime juice
11 - 1 tsp 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 tbsp fresh cilantro, chopped
18 - 2 tbsp 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)
# Steps:
01 - Combine soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang in a mixing bowl. Add the sliced protein, ensuring even coating, and allow to marinate for 15–20 minutes.
02 - Process ube, sour cream or yogurt, lime juice, honey or maple syrup, and salt together in a blender or food processor until smooth and vividly colored. Chill until ready to serve.
03 - Preheat a skillet or grill pan to medium-high. Add marinated protein and cook 4–6 minutes, stirring frequently, until evenly browned and cooked through. Reserve for assembly.
04 - Heat tortillas in a dry skillet or with a microwave until soft and flexible. Alternatively, fluff the cooked rice for bowls.
05 - For tacos, spread ube crema on each tortilla, layer with protein, and garnish generously with kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, top rice with chosen protein and toppings, finishing with a drizzle of ube crema.
06 - Present immediately and invite diners to build their own tacos or bowls as preferred.
