# Components:
→ Proteins
01 - 14 ounces 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 cloves garlic, minced
06 - 1 teaspoon fresh ginger, grated
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 (substitute with coconut yogurt for vegan option)
10 - 1 tablespoon freshly squeezed 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 bowl variation)
# Method:
01 - Combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang in a mixing bowl. Add the sliced beef, chicken, or tofu; toss thoroughly to coat and let marinate for 15 to 20 minutes.
02 - In a blender or food processor, blend cooked ube, sour cream or yogurt, lime juice, honey, and salt until completely smooth. Chill until ready to serve.
03 - Heat a skillet or grill pan over medium-high heat. Add the marinated protein and cook, stirring occasionally, for 4 to 6 minutes until browned and cooked through. Transfer to a plate and reserve.
04 - Heat tortillas in a dry skillet or in the microwave until soft and pliable. For bowls, fluff the cooked jasmine or sushi rice with a fork.
05 - For tacos, spread a generous layer of ube crema onto each tortilla. Add cooked protein and top with kimchi, shredded cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled red onions. For bowls, layer rice with all toppings and finish with a drizzle of ube crema.
06 - Present immediately, allowing guests to build their own tacos or bowls according to preference.
