# Components:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced, or 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 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 if needed
09 - 1/2 cup sour cream or Greek yogurt; coconut yogurt for vegan
10 - 1 tablespoon lime juice
11 - 1 teaspoon honey or maple syrup
12 - Pinch salt
→ Toppings
13 - 1 cup kimchi, chopped
14 - 1 cup shredded red or green 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. Toss thoroughly and marinate for 15 to 20 minutes.
02 - Place cooked ube, sour cream or yogurt, lime juice, honey, and a pinch of salt in a blender or food processor. Blend until smooth and the mixture achieves a vibrant purple hue. Chill until ready to use.
03 - Heat a skillet or grill pan over medium-high. Sauté the marinated protein for 4 to 6 minutes, stirring frequently, until evenly browned and cooked through. Set aside.
04 - Heat tortillas in a dry skillet or microwave until just pliable. If making bowls, fluff the cooked rice for serving.
05 - For tacos, spread ube crema onto each tortilla, add cooked protein, then layer with kimchi, shredded cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled red onions. For bowls, arrange rice as the base, add toppings, and drizzle with ube crema.
06 - Serve immediately, allowing diners to customize tacos or bowls to preference.
