# Components:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (or use firm tofu for vegetarian)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon brown sugar
05 - 2 cloves garlic, 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 (substitute with sweet potato for color)
09 - 1/2 cup sour cream or Greek yogurt (use coconut yogurt for vegan)
10 - 1 tablespoon lime juice
11 - 1 teaspoon honey or maple syrup
12 - Pinch of salt
→ Toppings
13 - 1 cup kimchi, chopped
14 - 1 cup shredded cabbage
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, garlic, ginger, and gochujang in a mixing bowl. Add sliced beef, chicken, or tofu, coat evenly, and marinate for 15 to 20 minutes.
02 - Blend cooked ube, sour cream or yogurt, lime juice, honey, and salt until smooth and vibrant. Chill until ready to use.
03 - Heat a skillet or grill pan over medium-high heat. Sear the marinated protein for 4 to 6 minutes, stirring until browned and cooked through. Set aside.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable. Alternatively, fluff cooked rice for bowls.
05 - For tacos, spread ube crema on each tortilla, add protein, and layer with kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, arrange rice, toppings, and drizzle with ube crema.
06 - Present immediately and encourage guests to customize their tacos or bowls.
