# What You'll Need:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (or use firm tofu as 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 cooked sweet potato if needed)
09 - 1/2 cup sour cream or Greek yogurt (coconut yogurt as vegan alternative)
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 (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 - OR 2 1/2 cups cooked jasmine or sushi rice (for bowls)
# Cooking Steps:
01 - Combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang in a mixing bowl. Add sliced beef, chicken, or tofu. Toss thoroughly and marinate for 15 to 20 minutes.
02 - Blend cooked ube, sour cream or yogurt, lime juice, honey, and salt in a blender or food processor until smooth and vibrant. Refrigerate until ready to serve.
03 - Heat a skillet or grill pan over medium-high. Sear the marinated protein for 4 to 6 minutes, stirring occasionally, until browned and fully cooked. Reserve for assembly.
04 - Warm tortillas in a dry skillet or microwave until soft and pliable. For bowl versions, fluff the cooked jasmine or sushi rice for serving.
05 - For tacos, generously spread ube crema onto tortillas, layer with cooked protein, and top with kimchi, shredded cabbage, cucumber, jalapeño, cilantro, toasted sesame seeds, and pickled onions. For bowls, arrange rice as the base, add toppings, and drizzle with ube crema.
06 - Present immediately and allow guests to custom-build their tacos or bowls.
