# What You’ll Need:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (alternatively, 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 grated fresh 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 adaptation)
10 - 1 tablespoon fresh 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 pepper, 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 - Alternatively, 2 1/2 cups cooked jasmine or sushi rice (for bowl serving)
# Step-by-Step Guide:
01 - In a mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang. Add sliced beef, chicken, or tofu and toss thoroughly to coat. Allow the mixture to marinate for 15 to 20 minutes.
02 - Using a blender or food processor, blend together cooked ube, sour cream or yogurt, lime juice, honey or maple syrup, and a pinch of salt. Blend until the mixture is smooth and vibrant in color. Refrigerate until ready to serve.
03 - Heat a skillet or grill pan over medium-high heat. Cook the marinated protein for 4 to 6 minutes, stirring occasionally, until the meat is browned and thoroughly cooked. Transfer to a serving dish.
04 - Warm tortillas in a dry skillet or microwave until soft and pliable. If using rice as the base, gently fluff the cooked jasmine or sushi rice.
05 - For tacos, spread a layer of ube crema on each tortilla, add the cooked protein, then garnish with chopped kimchi, shredded cabbage, cucumber slices, jalapeño, cilantro, toasted sesame seeds, and pickled red onions. For bowls, serve rice topped with all components and drizzle with ube crema.
06 - Serve immediately, allowing diners to build their own tacos or bowls according to preference.
